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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Recipes From Your Childhood, 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:  
Cake:
1/2 c. butter
1/2 c. shortening
5 eggs, separated
2 c. sugar
2 c. flour (sifted 2 times)
1/2 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
1 tsp. coconut flavoring
3 1/2 oz. coconut
1 C. pecans

Frosting:
8 oz. cream cheese, softened
1 lb. powdered sugar
1/2 c. butter flavored Crisco
1 tsp. almond extract

Directions:
Directions:
To make cake: Preheat oven to 350. Beat egg whites until stiff and put aside; cream shortenings and sugar; add egg yolks, one at a time, mixing well after each; dissolve soda in buttermilk; to the egg yolks, add flour and buttermilk, alternatively; add flavorings, coconut and pecans;lastly, fold in egg whites.

To prepare frosting, mix together all listed ingredients.

Bake until fork stuck into the middle of the cake, comes out clean. Cool cake and then frost.

Personal Notes:
Personal Notes:
Butter-flavored Crisco can be substituted for the butter and shortening in the cake batter.

 

 

 

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