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Italian Cream Cheese Cake Recipe

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This recipe for Italian Cream Cheese Cake, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. margarine, softened
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
4 oz. flaked coconut
1 c. pecans, chopped
Icing:
8 oz cream cheese, softened
1/4 c. margarine, softened
1 lb. confectioners sugar
1 tsp. vanilla
pecans, chopped

Directions:
Directions:
Cream margarine and shortening. Gradually add sugar and beat until smooth. Add egg yolks; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, then add coconut and pecans. Fold in stiffly beaten egg whites. Pour into 3-8" or 2-9" prepared cake pans (cut wax paper to fit pans, grease sides of pans with shortening) Bake at 350 F. for 25 minutes or until done. When cool, frost with cream cheese icing.

Cream Cheese Icing
Blend cream cheese and margarine. Stir in sugar, a small amount at a time. Beat until smooth. Stir in vanilla. Add chopped nuts to taste. Store in refrigerator.

Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
Ed Mowry's recipe

 

 

 

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