This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Old-Fashioned Buttermilk Wedding Cake
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- #104139
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup unsalted butter, softened
3 cups sugar
4 cups cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
6 egg whites
CREAM CHEESE FROSTING
8 ounces cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla extract
directions
CAKE: Preheat oven to 350 degrees F. Grease and flour three 9 inch round cake pans.
In a large mixing bowl, cream the butter and sugar until fluffy. Add flour, baking soda, baking powder, and salt. Pour in buttermilk and mix slowly until well blended. Stir in flavorings.
In another bowl, beat egg whites until stiff. Fold the egg whites into the cake batter. Divide the batter evenly among the prepared pans.
Bake for 20 minutes at 350 degrees F, then lower heat to 300 degrees F and bake for about 25 minutes longer, until a toothpick inserted into the middle of the cake comes out clean.
Remove cakes from oven and cool on racks. After 10 minutes, remove from pans and cool completely.
FROSTING: Combine ingredients in a mixing bowl and beat until smooth. Spread frosting between cooled layers and on top and sides of cake.
added by
rcook
nutrition data
Nutritional data has not been calculated yet.
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