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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Passing on Treasured Recipes - The Best from the Past and the Present, 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:  
5 Eggs
2 cups Sugar
1 stick Butter, room temperature
1/2 c shortening
1 cup Buttermilk
2 cups sifted Flour
1/4 tsp. Salt
1 tsp. Baking Soda
1 tsp. Vanilla
1 cup chopped Pecans
1 cup Coconut

Icing:
1 pkg. (8oz.) Cream Cheese, softened
1 lb. Powdered Sugar
1stick Butter, softened
1 tsp. Vanilla
Chopped Pecans
Directions:
Directions:
Separate eggs. Beat whites until stiff. Cream sugar, butter and shortening. Add yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour, salt and baking soda. Add vanilla and fold in egg whites. Gently stir in 1 cup of chopped pecans and coconut.
Pour into 3 greased and floured 9-inch round pans. Bake in pre-heated 350º oven 25 to 30 minutes. Cool 10 minutes, then remove from pans and cool.

For Icing:
Beat all ingredients except nuts together well. Frost between layers, top and sides of cake. Sprinkle top with chopped pecans.

 

 

 

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