Brooke's Italian Creme Cake

Ingredients:

5 eggs, separated

1/2 cup butter, softened

1 cup sour cream

1/2 cup shortening

1 teaspoon baking soda

2 cups sugar

2 can (3.5 oz) coconut

1 cup chopped nuts

1 teaspoon coconut extract

1 teaspoon vanilla

2 cups flour, sifted

 

Instructions:

Preheat oven to 350 degrees.

 

Grease, paper and flour pans.

 

Separate eggs and set aside.

 

Cream butter, sour cream, shortening, baking soda and sugar. Add egg yolks, one at a time.

 

Add coconut, nuts and extracts.

 

Add flour. Beat well.

 

Beat egg whites until stiff. Fold stiffly beaten egg whites into flour mixture.

 

Bake according to chart below.

 

Cool cake, remove from pan and frost with cream cheese frosting.

 

 

Baking Info:

 

1 batch = 3 x 9 inch round: 25 minutes

1 batch = 1 x 10 inch round: 65+ minutes

1 batch = 1 x 12 inch round: 32 minutes (1" plus slight crown)

1.5 batch =1 x 12 inch round: 50 minutes (1.5" plus slight crown)

1.5 batch = 1 x 14 inch round 45+ minutes (1.75" plus slight crown)

 

 

1.5 Batch Recipe

 

8 eggs, separated

3/4 cup butter, softened

1.5 cup sour cream

3/4cup shortening

1.5 teaspoon baking soda

3 cups sugar

5-6 ounces coconut

1.5 cup chopped nuts

1.5 teaspoon coconut extract

1.5 teaspoon vanilla

3 cups flour, sifted

 

 

Serving Size: 16

Preparation Time: 1 hour

 

 

Notes:

 

Single batch equals approximately 6.5 cups of batter.

 

Anything over a single batch has to have the final mix (batter with egg whites) done by hand in an over sized bowl.