"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from The Love of Nana's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick margarine, softened
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. plain flour
1/2 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 small can angel flake coconut
1 c. chopped nuts ( I use pecans)
5 egg whites, stiffly beaten

For icing:
1 8 oz. cram cheese, softened
1/2 stick margarine, softened
1 tsp. vanilla
1 box 10x sugar (add more as needed)
1/2 c. chopped nuts

Directions:
Directions:
Cream margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda to creamed mixture, alternately with the buttermilk. Stir in vanilla. Add coconut and chopped nutes. Fold in stiffly beaten egg whites. Bake in 3 greased and floured 9 inch pans. Bake at 350 for 25 minutes or until done. Cool and frost.

For icing:
Cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Add nuts and spread between layers on top and sides of cake.

 

 

 

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