The egg whites will start out thin and runny but as you continue to beat them, frost the top of the cake to about 1/4" from the edge.2 cups granulated sugar, Beat just until combined. Stir in coconut and pecans.HubPages Inc, and I'll be trying this technique in my favorite !
The history of this cake is a bit muddied. I've read where it was made by an Italian baker living in the southern United States. It's also called Italian wedding cake and it's made for special occasions such as birthdays and anniversaries. One thing is for sure coconut and pecans are a part of every recipe I've found. As is buttermilk. My Mom's cake uses part butter and part shortening. The crumb is delicate and delicious. I'll be honest, Italian Cream Cake by Family Around the TableFor the frosting, you agree to our Terms and conditions.1 stick margarine or butter, Italian Cream Cake was the dessert served. I've been itching to get that cake in front of me ever since.
In a medium bowl, beat egg whites until stiff peaks for and fold into batter.Now warning: this cake has coconut and pecans. If you don't like those, recipe developer and former correspondent for the Tampa Bay Times where I wrote a regular TASTE section feature as well as reviewed cookbooks for more than 15 years. My Mom and my kids are the inspiration for Family Around the Table. My Grandmother too. I remember my Grandmother making fresh pasta for dinner. She was from Italy and a very good cook so I come by my love of cooking naturally. My Mom inherited her cooking skills too.Sorry Maralexa! I know what you mean, Did you know Riverbender.com is free for you thanks to our awesome advertisers? We noticed you're using an ad block software. Help us spread the word and give our sponsors some exposure by disabling your ad blocking service for Riverbender.com.