Try this Italian Amaretto Cream Cake recipe, or contribute your own.
Suggest a better descriptionUsing an electric mixer; beat egg whites until soft peaks form. Slowly add 1/2 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 9-inch 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 MC-Recipe Digest V1 #338 Recipe by: Marsha Wallace Lawson, Pflugerville From: Sherry Zeiss
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Serving Size: 1 Serving (9834g) | ||
Recipe Makes: 1 | ||
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Calories: 33125 | ||
Calories from Fat: 21779 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2419.9g | 3226 % | |
Saturated Fat 1324.4g | 6622 % | |
Monounsaturated Fat 647.1g | ||
Polyunsanturated Fat 133.4g | ||
Cholesterol 12138.8mg | 3735 % | |
Sodium 24737.9mg | 853 % | |
Potassium 11028.3mg | 290 % | |
Total Carbohydrate 2369g | 697 % | |
Dietary Fiber 31.8g | 127 % | |
Sugars, other 2337.2g | ||
Protein 551.2g | 787 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33125
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