Does any one have a recipe for amoco cake?

Question

I think that is the name of the cake. It is a white cake with white frostings, and nuts on the outside of the cake and frosting.

Answer 1

White Four Layer Cake With Filling

40 min 15 min prep

Cake
1 cup room temperature butter
2 cups granulated sugar
1 teaspoon vanilla
3 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup whole milk
8 egg whites, beaten stiff

Filling
1/2 cup butter
1 1/4 cups granulated sugar
8 egg yolks
1/2 cup water
1 teaspoon brandy extract
1 cup chopped pecans
1 cup raisins
1/2 cup chopped candied cherries
1/2 cup flaked coconut
Frosting
buttercream frosting (or your favorite Fluffy Seven Minute Frosting)

DIRECTIONS

Grease four 8 inch round pans, and flour.
Preheat oven 350 degrees.
Cream butter and sugar.
Add vanilla and beat all until fluffy and light.
Sift all dry ingredients together.
Add dry ingredients, alternating with milk, starting and ending with flour.
Beat the egg whites until stiff, and fold into the batter.
Pour into prepared pans.
Bake 25 minutes or until tester comes away clean.
Allow to cool, invert onto cooling rack.
Filling:.
In the top of a double boiler place the sugar and butter.
Beat well together.
Add the egg yolks and again beat well to incorporate all.
Stir int the water and brandy extract.
Place over boiling water in the bottom part of double boiler.
Cook stirring until thickened.
Remove and add, nuts fruit, and coconut.
Stir to combine well.
Let cool completely.
Fill cooled cakes with cooled filling.
Frost the top and sides with a fluffy seven minutes frosting, or your favoutie white creamy frosting.

Answer 2

It could be;

Ma'amool B'jowz - Sweet Walnut Cakes

750 gm Semolina
1 cup Sugar
500 gm Butter
500 gm Walnuts
1/2 cup Sugar
1/4 cup Cold water
1/2 tsp Rosewater

Method :
Mix thoroughly in a large bowl 750 g semolina and 1 cup sugar. Melt 500 g butter until bubbling, then blend it into the semolina-sugar mixture. Knead well then set aside for at least one hour or up to 24.
Knead the mixture again then pour in enough boiling water to make a soft, pliable dough (wear rubber gloves so you can handle the hot mixture).
Crush 500 g walnut pieces finely (this can be done in a food processor) and add to 1/2 a cup of sugar. Mix 1/4 of a cup of cold water with half a teaspoon of rosewater (any Lebanese or Asian food store) and mix the liquid into the walnut-sugar mix- ture.
Mould the pastry into balls about 5 cm in diameter. Make a cavity in the centre of each ball with your finger and fill with walnut mixture. Close the pastry over the top of the filling and flatten the stuffed pastry ball a little between your hands. Make a design on top with the tines of a fork
Place these cakes on an ungreased baking tray and cook at 230 C until lightly browned, approximately 20 minutes. Store in an airtight container and sift icing sugar generously over the top of each layer of cakes.

or;

Italian Cream Cake

CAKE
1/2 cup Crisco
1 stk margarine
2 cup Sugar
1 cup Buttermilk
1 tsp Soda
5 x Eggs (separated)
2 cup Flour
2 tsp Vanilla
1 can Angel flake coconut
1 cup Pecans
ICING
1 pkt (8-oz) cream cheese
1 stk margarine
2 tsp Vanilla
1 cup Pecans (chopped)
1 lb Powdered sugar

Cake: Cream Crisco, oleo and sugar. Add buttermilk in which soda has been dissolved. Separate eggs and add yolks. Mix remaining ingredients in order. Beat egg whites until stiff and carefully fold in. Pour into three 9" round or square Pans (greased and floured) and bake at 325 degrees for 30 minutes.
Icing: Soften cream cheese and margarine. Beat until creamy. Add powdered sugar, vanilla and pecans. Ice between layers and top of cake.