Jenn-Air JSM900 Italian Cream Cake, It makes an impressive ending to any Italian meal, Frosting

Italian Cream Cake

This delicious three-layer cake is perfect for entertaining guests.

It makes an impressive ending to any Italian meal.

5 egg whites 1⁄2 cup butter 1⁄2 cup shortening 2 cups sugar

5 egg yolks

1 teaspoon baking soda

2 cups flour

1 cup sour milk (1 cup milk + 1 teaspoon vinegar) 1 teaspoon almond extract

1⁄2 cup flaked coconut

1 cup chopped toasted almonds, divided

Frosting

1 package (8 ounces) cream cheese, softened 1⁄4 cup butter, softened

1 box (1 pound) confectioners’ sugar

1 teaspoon almond extract

Using wire whip attachment, beat egg whites on setting #10 until stiff peaks form (approximately 1 minute). Set egg whites aside.

Using the flat beater attachment, cream butter, shortening and sugar. Gradually work up to setting #5. Add egg yolks and resume on setting #2. Beat well on set- ting #4. Combine soda and flour and add to creamed mixture alternately with milk using setting #1. Add almond extract. Add coconut and 3⁄4 cup nuts.

Fold in egg whites. Pour into 3 greased and floured 8" round cake pans;* bake at 350° (Convect Bake 325° F) for 25-30 minutes or until toothpick inserted in cake comes out clean.

Frosting: Using flat beater, beat cream cheese and butter on setting #5 until smooth; gradually mix in sugar on setting #1. Add almond extract and beat on set- ting #6 until smooth. Spread on cake layers; sprinkle top with remaining chopped nuts.

*May substitute two 9" round cake pans. Increase baking time by 3-5 minutes, if needed.

Serves 12-15.

16