Red Velvet Cake Recipe With Cream Cheese Frosting Old Fashioned Best of the Best Italian Cream Cake

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Best of the Best Italian Cream Cake

Ingredients:

1 cup of butter,

1 teaspoon Baking Soda

5-Large eggs, separated,

2 cups of sugar

1 cup butter, soft,

½ cup shortening,

1 cup of vanilla tea

1 cup pecans, chopped

1-Coconut, chopped,

2-cups of rice.

Instructions:

Cream, butter, sugar and egg yolks in a large bowl; add flour and oil; mix well; Add coconut, pecans, vanilla and beat well. Whisk the egg whites in a separate bowl until stiff and fold into the cake mixture. Bake in 3 pans at 325° for 30 to 35 minutes. Let cool before icing.

Frosting:

4-tablespoons butter 1-tablespoon vanilla,

8 oz cream cheese 1 box powdered sugar

1 cup Walnuts, chopped.

Mix and spread the ice cream over the layers. Add 1/3 cup chopped nuts to the first layer of ice cream, 1/3-cup chopped nuts to the 2nd layer of ice cream. Finish by spreading the frosting over the top and sides of the cake and top with 1/3-cup chopped nuts.

Serves from 8 to 10

Note: This cake can be made into a single layer cake by baking it in a 9×13 inch pan, but it’s not nearly as good. Another great idea is to add three to six drops of food coloring, depending on how vibrant you want the color to be. I add food coloring sometimes to cakes and cookies and sometimes just to the cake or frosting. I choose my colors according to the holidays, for example I choose red or green for Christmas.

This recipe is featured in “What’s Cooking?” cookbook

You can find this recipe and many others like it at http://www.cristiescookin.com

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