"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juanita Bundy Owen
Added: Sunday, April 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1/2 c. shortening
2 c. granulated sugar
5 egg yolks

5 egg whites, beaten stiffly

1 c. buttermilk
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. vanilla extract

1 small can flake coconut
1/2 c. chopped pecans

FROSTING:
1 (8 oz.) package cream cheese (softened)
1/2 stick butter
1 lb.confectioners' sugar
1/2 c. chopped pecans
1 tsp. vanilla extract

Directions:
Directions:
CAKE: Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well.

Sift flour, measure and sift again with soda. Add flour alternately with buttermilk to the creamed mixture. Stir in vanilla. Add coconut and chopped pecans. Fold in egg whites.

Pour batter in three 8-inch prepared pans. Bake at 350 for 25 minutes. Cool in pans for 5 minutes. Turn out on rack. Cool thoroughly and frost.

FROSTING: Beat cream cheese with butter until very smooth. Add sugar and mix well. Add vanilla extract and beat until smooth. Spread between layers, on top and sides. Sprinkle pecans on top.

 

 

 

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