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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Wilkins
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
5 eggs separated
1 stick butter
1/2 c. crisco
2 c. flour
1 c. buttermilk mixed with 1 t. soda
1 small can coconut
1 t. vanilla
1 c. chopped pecans

Icing-8-oz. cream cheese
1 stick butter
1 box powdered sugar
1 t. vanilla

Directions:
Directions:
Beat egg white separately and set aside. Cream butter, sugar and add egg yolks. Alternately add flour and buttermilk mixture. Add pecans, coconut, vanilla. Last, gently fold in beaten egg whites. Bake 350 for 25 minutes.
For Icing, Beat softened butter and cream cheese until smooth. Add powdered sugar and vanilla. If needed thin with very small amounts of milk. Can sprinkle cake with more chopped pecans.

Personal Notes:
Personal Notes:
A must have at our holiday dinners although the Carrot Cake may be replacing it some. Anyway, this has been Mama's favorite holiday dessert that I prepare. She would always say on the holidays that we were with other family members.."be sure and save me a piece of Italian Cream Cake"...and I always did and do.

 

 

 

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