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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from The Crow 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:  
1 stick butter or margarine
½ cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups all purpose flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
1 small can (3 ½ ounces by weight) flaked coconut
½ cupped chopped nutmeats (pecans)
5 egg whites, stiffly beaten
Directions:
Directions:
Cream butter or margarine and vegetable shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well.

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

Pour batter into 3 greased and floured 8-inch layer cake pans (or 2 9-inch pans). Bake at 350 degrees for 25 minutes, or until cake tests done.

Cool in pans for about 5 minutes, then turn out on racks. When the cake is thoroughly cool, frost with:

Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened at room temperature
½ stick butter or margarine
1 (1-pound) box powdered sugar
1 tsp. vanilla
½ cup chopped nutmeats

Beat cream cheese with butter or margarine until very smooth. Add sugar and mix well. Add vanilla and beat until smooth.

Spread between layers and over top and sides of cake. Sprinkle chopped nuts on top.

 

 

 

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