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    Italian Cream Cake


    Source of Recipe


    Maffy

    List of Ingredients




    Ingredients
    1 teaspoon soda
    1 cup buttermilk
    5 eggs, separated
    2 cups of sugar
    1 stick of butter
    1/2 cup shortening
    2 cups sifted all-purpose flour
    1 teaspoon vanilla
    1 cup chopped pecans
    One 4-ounce can of Angel Flake coconut

    Instructions: Combine soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, butter, and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla, fold in egg whites. Gently stir in pecans and coconut. Pour into three 9-inch greased and floured layer pans. Bake at 325 degrees for 20 minutes or until cake tests done, watch closely! Frost when cake is cool to touch.

    Directions for Frosting: Cream together 2 sticks of butter (at room temperature) and two 8-ounce packages softened cream cheese. Add 2 teaspoons vanilla. Gradually add 2 pounds of confectioners sugar. Beat until well blended. Then add roughly 2 cups finely chopped pecans.

    Recipe
 

 

 

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