KitchenAid KP2671X Series Instructions And Recipes Manual page 35

5 eggs, separated
⁄ cup butter or margarine
1
2
⁄ cup shortening
1
2
1 ⁄ cup sugar
3
4
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
2 cups coconut
1 cup chopped pecans
Cream Cheese Frosting
4 cups powdered sugar
1 package (8 oz.) light
cream cheese, softened
⁄ cup butter or
1
2
margarine, softened
1 teaspoon vanilla
ITALIAN CREAM CAKE
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip 2
3 minutes, or until egg whites are stiff but not dry.
Place egg whites in another bowl.
Place butter, shortening, and sugar in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 4 and mix about 2
and fluffy. Continuing on Speed 4, add egg yolks,
one at a time, mixing about 15 seconds after each
addition. Stop and scrape bowl.
Mix flour and baking soda. Add half to sugar
mixture in mixer bowl. Turn to Speed 2 and mix
about 30 seconds. Add buttermilk, vanilla, and
remaining flour mixture. Gradually turn to Speed 4
and beat about 1 minute.
Add coconut and pecans. Turn to Stir Speed and
mix just until blended. Remove bowl from mixer.
Gently fold in beaten egg whites with spatula just
until blended. Pour batter into greased and floured
13x9x2-inch baking pan. Bake at 350°F for 40 to
50 minutes, or until toothpick inserted in center
comes out clean. Cool completely on wire rack.
Spread with Cream Cheese Frosting.
Yield: 15 servings.
Note: For best flavor, chill cake in refrigerator
several hours or overnight.
Place all ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
about 30 seconds, or until blended. Stop and scrape
bowl. Turn to Speed 4 and beat about 2 minutes, or
until smooth and creamy. Spread on cooled cake.
Per serving: About 626 cal, 7 g pro, 77 g carb,
33 g fat, 112 mg chol, 351 mg sod.
minutes, or until light
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2
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