Italian Cream Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups flour
1 tsp soda
1 cup buttermilk
1 stick butter
1/2 cup shortening
2 cups sugar
5 egg yolks
1 tsp vanilla
1 can (3 1/2 ounces) coconut
1 cup chopped pecans
5 egg whites (stiffly beaten)
Frosting
1 stick butter
1 (8-ounce) pkg. cream cheese
1 (4 ounce) pkg. cream cheese
2 boxes powdered sugar
3/4 tsp. vanilla extract
1/4 tsp. almond extract
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Directions: |
Directions:Heat the oven to 350 degrees.
Prepare pans – Grease and flour three (9 inch) pans or one 9x13 pan.
Chop pecans, mix with coconut and set aside
Beat egg whites until stiff and set aside
Combine flour and soda and set aside.
Cream together the butter and shortening; add sugar. Add egg yolks and beat until fluffy. Mix in the flour and soda mixture alternately with buttermilk. Add vanilla, nuts and coconut. Fold in stiffly beaten egg whites. Pour into pans and bake approximately 25 minutes for three 9 inch pans. Bake 9x13 inch pan approximately 35 minutes. Test with toothpick
Note: For a sheet cake make 1 & 1/2 times of the recipe.
Frosting
Cream the butter and cheese together. Add sugar and flavoring. Beat until fluffy. Frost and sprinkle with finely chopped pecans.
Note:
The frosting recipe makes more than enough and if I make all of it I have to freeze what is left over to use on something later. So if you want less icing you can reduce the recipe down to the following:
2/3 cup butter
1 (8-ounce) pkg. of cream cheese
1 box plus enough to make a good spreading consistency
3/4 tsp. vanilla extract
1/4 tsp. almond extract |
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Personal
Notes: |
Personal
Notes: I won $25 for this cake one time. Everyone likes it!
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