Italian cake recipe

* ingredients:

1 stick (4 ounces) butter (softened)

° shortening 1/2 c

2 cups sugar (granulated)

1 cup buttermilk

1 1/2 ounces of vanilla extract

1 ° C coconut

1 cup planks or walnuts (chopped and split)

+ Frost:

° 1 8 oz can

cream cheese (soft)

° 1 stick (4 ounces) butter

1 box (1 lb) powdered sugar (about 3 3/4 cups unprepared)

° 1 teaspoon vanilla

1 to 2 tons of milk or cream

+ topping:

1/4 cup planks or walnuts (chopped)

* Methods:

Heat oven to 350 degrees F and precision three 8-inch cake pans. Separate five eggs by placing the egg whites in a glass or steel bowl. beats eggs to stabilize the superstructure; aside. Sift flour and place in a bowl; Mix well and set aside. In large bowl of an electric mixer, beat stick 1 and stir until combined; Stir the granulated sugar and cream into the shortening mixture until light and light. Add the egg yolks and mix well.

Add the flour mixture and cream soda with the milk. Mix 1 1/2 teaspoons vanilla. Add 1 cup coconut and 1 cup pecans. Incorporate the egg whites. Fill 3 arranged cake pans; Grill on preheated grill for 25 to 30 minutes or until a toothpick inserted into the burner indicates the truth.

Beat the powdered sugar. Spread among cake layers, then top with 1/4 cup pecans and 1/4 cup coconut, if desired.

*To switch between dry formula and yogurt, stir in 33 degrees for flavor and then half of the yogurt. Stir a third of the flour with the rest of the yogurt. Add the rest of the flour well.