Walnut Cream Cake



5 Extra Large Eggs, Separated

2 Cups Sugar

1 Cup Butter

1/2 Tsp Salt

1-1/2 Tsp Vanilla

1 Tsp Baking Soda

1 Cup Buttermilk

2 Cup All-Purpose Flour

1 Cup Walnuts, Finely Chopped

3-1/2 Ounces Flaked Coconut (1 Can)



1-1/2 Cup Butter (3 Sticks)

24 Ounces Cream Cheese, room temperature

1-1/2 Box Confectioners Sugar

1-1/2 Tsp Vanilla


Grease and flour three 9 inch round cake pans.

Cream the butter with 1-12/ cups of the sugar, salt and vanilla. Add egg yolks, one at a time, mixing well after each addition. Stir baking soda into buttermilk. Alternately add the flour and buttermilk mixture to the butter mixture. Start and finish with the flour. Set aside.

 In a separate bowl with clean beaters, beat the egg whiles until form soft peaks. Add 1/2 cup sugar slowly; beat until like stiff peaks form. Fold the egg whlte mixture into the batter. Fold in the coconut and walnuts.  Pour into the prepared pans and bake at 325 degrees F for 35-40 minutes or until a tester comes out clean. Cool in pans for 5 minutes before removing to wire racks to finish cooling completely.

Frost the layers and sides of the cake.

Frosting: Beat the butter, cream cheese, confectioners sugar and vanilla until consistency of whipped cream. Ice cake. Decorate cake, if desired, with chopped walnuts.



12-14 servings


Hosting by WebRing.