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ELAINE KNIGHT'S ITALIAN CREAM CAKE AND CREAM CHEESE FROSTING (adapted for Gluten Free) Recipe

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This recipe for ELAINE KNIGHT'S ITALIAN CREAM CAKE AND CREAM CHEESE FROSTING (adapted for Gluten Free) is from GLENDALE CHRISTIAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
2 c. gluten free flour (I use King Arthur's multi-purpose gluten free flour.)
1/2 tsp. xantham gum*
1 tsp. baking soda
6 egg whites
1 c. minus 1 T. milk
1 T. lemon juice
1 stick butter
1/4 c. vegetable shortening (I use CriscoŽ.)
1/4 c. light olive oil or canola oil
2 c. sugar
6 egg yolks
1 tsp. gluten free vanilla extract (I use Rodelle.)
3 1/2 oz. flaked coconut sweetened or unsweetened
1/2 c. chopped nuts
*If using gluten free flour that already has xantham gum, don't add more.

CREAM CHEESE FROSTING:
1 pkg. (8 oz.) cream cheese
1/2 stick butter
1 tsp. gluten free vanilla extract (I use Rodelle.)
1 lb. box (16 oz.) powdered sugar
1/2 c. finely chopped nuts to decorate top of cake
Directions:
Directions:
Preheat oven to 350 degrees F. CAKE: Grease and flour three 9 in. pans. In a medium size bowl, whisk flour and xantham gum thoroughly. Add baking soda; whisk and set aside. In a small mixing bowl, beat egg whites until soft peaks fall over. Set aside. To the milk add the lemon juice and let set for approximately 10 minutes. Cream butter, shortening, and oil. Add sugar and beat until mixture is smooth. Add egg yolks, and beat well. Add flour alternating with the milk mixture. Stir in vanilla, then coconut, and nuts. Fold in beaten egg whites. Pour into prepared pans. Bake 25 to 30 minutes until done and a toothpick comes out clean.

CREAM CHEESE FROSTING: With an electric mixer, cream the cheese and butter. Add the vanilla and powdered sugar. Mix well. Frost the layers and top of cake. Add the nuts on top.

 

 

 

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