ShareThis
Italian Wedding Cake
YIELD: 1 cake
5 eggs, separated
1 stick butter
1/2 cup oil
2 cups sugar
2 cups flour
1 tsp. baking soda
1 cup butter milk
1 tsp. vanilla
1 cup pecans, chopped
as needed, for garnish shredded coconut
- Beat egg white set aside.
- Fold all ingredients together by hand, expect egg whites After all ingredients are incorporated, fold in egg whites.
- Bake in 9 inch cake pans, lightly greased and floured. Bake at 350°F for 25 to 35 min.
- Frost cake with a standard cream cheese frosting. Sprinkle coconut and chopped pecans on top and sides of cake.
Recipe by Henry Rodman, baker, Lakeland Regional Medical Center
Want to use this article? Click here for options!
© 2012 Penton Media Inc.
Acceptable Use Policy blog comments powered by Disqus
Sign up for FM's events, products and services!
Recipe Searchadvertisement
NRA Show Videos & Issue Highlights
- Bake'n Joy - Learn how
easy it is to bake the Perfect Muffin with Bake’n Joy’s premium prescooped, predeposited muffin
batters.
View the video - The Clymate IQ Is Pure Genius
See new products, services and ideas we found at the 2011 show.
View more sponsored videos
advertisement
advertisement
Photo Gallery
Food Management is now on:
 |
 |
