Sample Recipe #4 Contributed By: Leslie Steele Italian Cream Cake page 283 FAMILY FAVORITE!! WHAT YOU WILL NEED: 2 cups sugar 2 cups of flour 1 stick butter or margarine 1 cup buttermilk ½ cup solid Crisco 1 tsp. baking soda 5 eggs, separated 1 cup coconut READY… SET… BAKE: Cream sugar, butter and Crisco until well blended. Add egg yolks one at a time. Add other ingredients and fold in the eff whites that have been beaten until stiff. Bake in 3 (9inch) greased and floured cake pans at 350 degrees for 25 minutes or until done. Cool and frost. Frost tops and layers only. FROSTING 1 (8oz) pkg. cream cheese, softened 1 box powdered sugar 1 stick oleo 1 tsp. vanilla 1 cup pecans, chopped Cream oleo, cream cheese and vanilla. Add powdered sugar and mix until well blended. Add pecans. THIS CAKE MUST BE REFRIGERATED! ENJOY THIS RECIPE? WANT MORE? GET YOUR COPY OF “Tried and True… Second Time Around” Order Today At: www.triedandtruecookbooks.com This recipe and all the recipes available in the book have been provided by individuals. “Tried and True” represents the sentiments of the recipe providers who have kitchen tested their recipes individually. No claims or warranties are made by the author, her affiliates, distributors or retailers as to the accuracy of any recipes available in this or any of the series compiled by the author. For more information, e-mail email@example.com.
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