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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from The Allen Family Cookbook , 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:  
For Cake:
2 cups sugar
1 stick butter
1/2 cup Crisco
5 eggs separated
2 cups sifted cake flour
1 tsp. soda
1/2 cup chopped pecans
1 cup buttermilk
1 tsp. vanilla
1 cup coconut



For frosting:

1 8 oz. package of cream cheese’ at room temp.
1 stick butter, at room temp.
16 oz. powdered sugar
1/2 cup chopped pecans
1 tsp. vanilla
Directions:
Directions:
Cake layers: Cream sugar, butter and Crisco. Add egg yolks one at a time, beating well after each. Dissolve soda in buttermilk. Add flour and milk alternately. Add vanilla. Stir in pecans and coconut. Beat egg whites stiff and fold into cake mixture. Pour into 3 round well greased and floured cake pans. Bake 25 minutes at 350. Test center of cake with toothpick and it should come out clean when done. Place pans on rack to cool completely. (After 10 minutes, I turned them out on cake racks and allowed them to cool completely.)
Frosting: Beat cream cheese and butter until well mixed. Add other ingredients. Place 1/2 cup of frosting between layers and use remaining to frost sides and top.

 

 

 

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