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"The belly rules the mind."--Spanish Proverb

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from A Taste of Home - The O'Neil Family 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:  
Ingredients for cake
1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 to 2 cups flaked coconut (depending on taste)
1 to 2 cups chopped pecans (depending on taste)

Frosting Recipe
1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans


Directions:
Directions:
1.Preheat oven to 325 degrees F. Grease three 9 inch, round cake pans. Combine soda and buttermilk.
2.Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3.Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut.
4.Pour batter into prepared pans. Bake for 25 to 30 minutes,

Make the Cream Cheese Frosting:
Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is one of my favourite cakes. It is easy but oh so delicious! Love it ! This looks beautiful with coconut and pecans on top and sides. I have made it for Molly's univ grad, Ken's 65th and a few other events. Origin was from Pinterest.

 

 

 

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