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Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Debbie Brown
Added: Wednesday, January 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 stick butter
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 t. baking soda
1 cup buttermilk
1 t. vanilla
3 1/2 oz. coconut
1/2 cup chopped nuts
5 egg whites, beaten stiffly

Cream Cheese Frosting:
8 oz. package cream cheese
1/2 stick butter
1 lb. powdered sugar
1 t. vanilla
1/2 cup chopped nuts

Directions:
Directions:
Cake: Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks, beat well. Sift flour, measure and sift again with baking soda. Add flour alternately with buttermilk to the creamed mixture. Stir in vanilla, then coconut and chopped nuts. Fold in egg whites. Pour batter into 3 greased and floured 8 inch pans or two 9 inch pans. Bake at 350 for 25 minutes or until cake tests done. Cool in pans for 5 minutes. Turn out onto racks. When cake is cooled, frost.

Frosting: Beat cream cheese with butter until very smooth. Add sugar; mix well. Add vanilla and beat until smooth. Spread between layers and cover top and sides of cake. Sprinkle chopped nuts on top.

 

 

 

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