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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Aunt Angie's Italian Cream Cake Recipe

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This recipe for Aunt Angie's Italian Cream Cake is from AUNT RITA'S FAVORITES, 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 Margarine, 1/2 C. Vegetable Oil, 1 C. Buttermilk,
2 C. Sugar, 1 C. Coconut/shredded,
5 Egg yolks, 1 C. chopped Nuts,
2 C. sifted Flour, 5 Egg whites,
1 tsp. Soda. 1 tsp. Vanilla,

Bring eggs & margarine to room temperature. Beat 5 egg whites until stiff. Set aside. Cream margarine, oil & sugar until creamy...Beat in egg yolks, one at a time, beating well after each addition. Add soda to buttermilk.
Directions:
Directions:
Alternate adding flour mixture & buttermilk to blended ingredients. Stir in vanilla, coconut & nuts. Fold in egg whites gently. DO NOT BEAT.
Pour into 3 well greased, paper-lined round cake pans. Bake at 325' for 30 min. Cool on racks for 10 min., then turn cakes onto racks. Remove paper. When completely cooled, frost w/cream cheese icing.

CREAM CHEESE ICING:
6 T. Margarine, 8 oz. Cream Cheese, 1 lb. powdered Sugar & 1 tsp. vanilla....Cream margarine & cream cheese...Beat in sugar & vanilla. Spread on top & layers. Sprinkle w/nuts.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Aunt Angie baked these cakes for a lot of people in Louisville & Shelbyville. They were the BEST!!! She published her own cookbook " From Angie's Place", this recipe is out of that book. She won many blue ribbons at the fair for her baking, canning & pickles.

 

 

 

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