"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Karabasz
Added: Friday, May 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup buttermilk
5 eggs, separated
1 stick butter
2 cups flour, sifted
1 cup pecans
1 tsp. soda
2 cups sugar
1/2 cup Crisco
1 tsp. vanilla
1/2 pkg. coconut
Icing:
1 8-oz. pkg. cream cheese
1 box confectioner's sugar, sifted
1 stick butter
1 tsp vanilla

Directions:
Directions:
Combine soda and buttermilk, set aside. Beat egg whites. Cream sugar, butter, and shortening. Add egg wolks. Blend. Add milk alternately with flour. Stir in coconut, vanilla, nuts. Fold in egg whites. Bake in three greased and floured layer pans at 325 for 25 min.
Icing:
Mix cream cheese and butter. Add sugar, vanilla.
Frost tops of all three layers

Personal Notes:
Personal Notes:
If I could choose to be from somewhere instead of nowhere, it might be Italy. Great food, great history, great passion! And they don't think it's odd if their women have the occasional chin hair. Don't think of that right now, though. This cake is so deliciously decadent, you'll take up Italian as your second language (or first, if you're from Alabama)

 

 

 

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