Ingrédients pour Creme Cake
- Vegetable Shortening
- 1 cup margarine
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- Eggs
- 1/2 cup maraschino cherry juice
- 1 cup buttermilk
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- Coconut Flakes
- Powdered Sugar
- Cream Cheese
- Pecans
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Comment préparer Creme Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch layer cake pans.
- Cream together the shortening and margarine until light and fluffy. Gradually add the sugar and vanilla, creaming until well combined.
- Add the egg yolks one at a time, mixing well after each addition.
- In a separate bowl, whisk together the maraschino cherry juice and buttermilk.
- In another separate bowl, whisk together the flour, salt, and baking soda.
- Gradually add half of the wet ingredients to the creamed mixture, then gently fold in half of the dry ingredients. Repeat with the remaining wet and dry ingredients.
- Fold in the shredded coconut.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the icing: In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, maraschino cherry juice, and vanilla, beating until smooth and creamy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of icing over the top. Carefully place the second cake layer on top and frost the entire cake with the remaining icing.
- Press the toasted nuts around the sides of the cake and sprinkle the remaining nuts on top.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
318g
Fat
72g
Carbs
32g
