Search
by Ingredient

Christmas Cream Cake

StarStarStarStarHalf star

Submitted by vevanun

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

2 hrs

Ingredients

Cake
5 5
LARGE LARGE EGGS
separated
1 113
STICK G BUTTER
or 1/2 cup margarine
1 237
2 473
CUPS ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
2 473
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 237
CUP ML BUTTERMILK
1 237
CUP ML COCONUT *
1 237
CUP ML WALNUTS
chopped
Icing
1 237
8 231.2
OUNCES ML/G CREAM CHEESE
softened
1 1
BOX BOX POWDERED SUGAR *
½ 118
CUP ML BUTTER
or margarine, softened

Directions

First make the cake.

Preheat oven to 350℉ (180℃).

Cut waxed paper to fit the bottom of three 9-inch cake pans.

Lightly grease and flour the paper.

In a small bowl beat the egg whites well until they form peaks and then set aside.

In a larger bowl, cream together the butter or margarine and the shortening, sugar, egg yolks and vanilla.

Add the flour, baking soda, baking powder, salt and buttermilk and mix well.

Now add the coconut and nuts and stir thoroughly.

Carefully fold in the beaten egg whites.

Pour batter into the prepared pans.

Bake in preheated 350℉ (180℃) F oven for 25 to 30 minutes.

Let cool in pan for 10 minutes before removing from the pans.

Cool thoroughly before making the icing.

When it is time to make the icing, drain, rinse and chop the maraschino cherries.

Set aside.

Combine the cream cheese, confectioners’ sugar, and butter or margarine.

Cream together thoroughly until smooth.

Add cherries, mix well and use to frost the cake.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 435g (15.3 oz)
Amount per Serving
Calories 1580 55% from fat
 % Daily Value *
Total Fat 96g 148%
Saturated Fat 49g 246%
Trans Fat 0g
Cholesterol 452mg 151%
Sodium 1086mg 45%
Total Carbohydrate 53g 53%
Dietary Fiber 5g 20%
Sugars g
Protein 58g
Vitamin A 51% Vitamin C 2%
Calcium 22% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe