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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Ryan Family and Friends Cookbook, 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:  
1 stick butter
1/2 c vegetable shortening
2 c sugar
5 eggs, separated
2 c sifted flour
1 t soda
1 c buttermilk at room temperature
1 small can flaked coconut
1 t vanilla
1 c pecans broken
8 oz cream cheese
2 sticks butter
1 box confectioner sugar
2 t vanilla
1/2 c chopped pecans
Directions:
Directions:
Cream butter and shortening. Add sugar and egg yolks. Beat well. Sift flour and soda together. Add to creamed mixture alternately with buttermilk. Stir in coconut, vanilla and nuts. Fold in stiffly beaten egg whites. Grease and flour 3 cake pans. Divide batter evenly into pans and bake350º for 20-25 minutes.
I line my cake pans with wax paper to keep cakes from sticking

Cream Cheese Frosting
beat together the cream cheese and butter that are softened. Add confectioners sugar and vanilla and mix well. Stir in 1/2 c pecans. Frost cake
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A favorite

 

 

 

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