Jenn-Air Attrezzi JSM900 User Manual page 15

Italian Cream Cake
This delicious three-layer cake is perfect for entertaining guests.
It makes an impressive ending to any Italian meal.
5 egg whites
1 cup butter
⁄
2
1 cup shortening
⁄
2
2 cups sugar
5 egg yolks
1 teaspoon baking soda
2 cups flour
1 cup sour milk (1 cup milk + 1 teaspoon vinegar)
1 teaspoon almond extract
1 cup flaked coconut
⁄
2
1 cup chopped toasted almonds, divided
Frosting
1 package (8 ounces) cream cheese, softened
1 cup butter, softened
⁄
4
1 box (1 pound) confectioners' sugar
1 teaspoon almond extract
Using wire whip attachment, beat egg whites on setting #10 until
stiff peaks form (approximately 1 minute). Set egg whites aside.
Using the flat beater attachment, cream butter, shortening and sugar.
Gradually work up to setting #5. Add egg yolks and resume on
setting #2. Beat well on setting #4. Combine soda and flour and
add to creamed mixture alternately with milk using setting #1. Add
almond extract. Add coconut and
Fold in egg whites. Pour into 3 greased and floured 8-inch round
cake pans;* bake at 350° (Convect Bake 325° F) for 25 to 30 minutes
or until toothpick inserted in cake comes out clean.
Frosting: Using flat beater, beat cream cheese and butter on setting
#5 until smooth; gradually mix in sugar on setting #1. Add almond
extract and beat on setting #6 until smooth. Spread on cake layers;
sprinkle top with remaining chopped nuts.
* May substitute two 9-inch round cake pans. Increase baking time
by 3-5 minutes, if needed.
Serves 12-15.
3 cup nuts.
⁄
4
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