Recipe - Italian Amaretto Cream Cake

1 cup Butter, softened
2 One half cup Sugar, divided
5 Eggs, separated
1 teaspoon Each vanilla and coconut
extracts
3 cup Flour
One half teaspoon Baking powder
One half teaspoon Salt
2 teaspoon Baking soda
1 cup Buttermilk
One half cup Amaretto
1 cup Coconut
1 cup Pecans, chopped

ITALIAN CREAM CHEESE
FROSTING
Three fourths cup Butter
12 ounce Cream cheese
One fourth cup Amaretto
4 cup Powdered sugar (up to 5)
1 teaspoon Vanilla

Using an electric mixer; beat egg whites until soft peaks form. Slowly add
One half cup of the sugar and beat until stiff peaks form. Set aside.

Cream butter; the remaining sugar; salt, baking powder, and extracts; add
the yolks, 1 at a time, beating well after each. Stir baking soda into
buttermilk. Alternately, add buttermilk and amaretto with flour, beginning
and ending with flour. Fold in egg white mixture, then pecans and coconut.
Pour batter into 3 greased and floured 9inch cake pans. Bake in a 325
degree oven for about 40 minutes or until cakes test done. Remove from oven
and cool in pans for 10 minutes. Remove from pans and cool completely on
wire racks. Frost cake.

Frosting Cream softened butter, cream cheese and vanilla. Gradually add
powdered sugar and amaretto and beat until spreading consistency. Frost
cake and store in refrigerator.
Posted to MCRecipe Digest V1 #338

Recipe by: Marsha Wallace Lawson, Pflugerville

From: Sherry Zeiss zeiss@tab.com

Date: Wed, 11 Dec 1996 22:18:45 0600