Soft As Silk Italian Cream Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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This cake was the winner of The 2002 Tulsa State Fair Baking Competition. Ingredients:
1/2 cup margarine or 1/2 cup butter, softened |
2 cups sugar |
1 cup oil |
5 egg yolks, beaten |
2 cups cake flour (pref. soft as silk cake flour if you can get it) |
1 teaspoon baking soda |
1 cup buttermilk |
1 teaspoon vanilla extract |
5 egg whites, stiffly beaten |
1 can coconut (small, do not know how many ounces. this is all that the recipe gives) |
1 cup chopped pecans |
1/4 cup margarine or 1/4 cup butter, softened |
1 (8 ounce) package cream cheese, softened |
1 lb confectioners' sugar |
1 cup chopped pecans |
Directions:
1. Cream 1/2 cup margarine or butter, sugar and oilin mixer bowl until light and fluffy.
2. Add egg yolks, beat well.
3. Sift in flour and soda; mix well.
4. Add buttermilk and 1 tsp vanilla; mix well.
5. Fold in egg whites, coconut and 1 cup pecans.
6. Pour into 3 greased and floured 8 round cake pans.
7. Bake at 350 degrees for 15 to 20 minutes or until cakes test done.
8. Remove to wire rack to cool.
9. Combine 1/4 cup butter or margarine, cream cheese and confectioner's sugar in a bowl; beat well.
10. Stir in 1 tsp vanilla and 1 cup pecans.
11. Spread between layers and over top and sides of cake.
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