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Cooking Light Italian Cream Cake

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Cooking Light Italian Cream Cake. Join in now join the conversation! Gradually add sugar, beating well.

The Taming of the Roux Italian Cream Cake
The Taming of the Roux Italian Cream Cake from tamingtheroux.blogspot.com

I got the recipe from cooking light magazine. Heat oven to 350°f (325°f for dark or nonstick pan). Join in now join the conversation!

Gradually Add Sugar, Beating Well.


Combine sugar, butter, and shortening in a. This was listed in the top 10 best recipes of all time. Delicious.you get the indulgence with only a little of the guilt.

Beat The First 4 Ingredients At Medium Speed With An Electric Mixer 2 Minutes.


Step 2 combine flour and soda; Fold in the beaten egg whites. Italian sweet cream coffee creamer (to taste and/or to thin) level and stick, adding cream cheese frosting, coconut, and chopped pecans between each.

Cool On A Wire Rack.


Add egg yolks, 1 at a time, beating well after each addition. Alternately mix in flour and buttermilk. Preheat grill 300 degrees f (150 degrees c).

Stir In Coconut And Pecans.


Combine cake mix, eggs, buttermilk and softened butter in large mixing bowl. In medium bowl, mix flour, baking soda and salt; Directions step 1 beat butter and shortening at medium speed with an electric mixer until fluffy;

Fold In Coconut And Pecans.


Join in now join the conversation! Directions 1 cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Beat mixture with electric mixer on medium speed for 2 minutes, then scrape down the bowl sides.

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