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| ITALIAN WEDDING CAKE | |
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1 stick butter (4 oz.) 2 c. sugar 2 egg yolks 1 c. Wesson oil 1 sm. can Angel Flake coconut 1 c. nuts, chopped 2 c. flour 1 tsp. baking soda 1 c. buttermilk 1 tsp. vanilla 1 tsp. Bourbon whiskey or rum (this is optional) 5 egg whites, stiffly beaten Cream butter and add sugar. Beat until smooth. Add egg yolks and oil. Combine flour and baking soda. Then add buttermilk, vanilla, coconut and nuts. Fold in egg whites. Pour batter into three greased and floured cake pans. Bake at 350°F for 25 to 30 minutes. Cool and frost with cream cheese frosting. CREAM CHEESE FROSTING: 1 (8 oz.) pkg. cream cheese, softened 1/2 stick butter 1 tsp. vanilla Nuts, chopped (if desired) 1 pkg. powdered sugar Beat cream cheese and butter until smooth. Add sifted powdered sugar. Spread on cake and sprinkle with nuts. Servings: 20 Nutrition (per serving with frosting): 493 calories, 28.3g total fat. 51 7mg cholesterol 189.6mg sodium, 117mg potassium, 57.1g carbohydrates, 1.4g fiber, 45.2g sugar, 5.1g protein, 9.8g saturated fat, less than 1g trans fatty acids, 1.1 mg iron, 34.2mcg folate, 76.1mg phosphorus, 393IU Vitamin A, less than 1mcg Vitamin B12, less than 1mg Vitamin C, 6.5IU Vitamin D. | |
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