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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from The Moore 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:  
Cake:
1 cup buttermilk
1 tsp. baking soda
5 eggs (separated)
2 cups sugar
1 stick butter
1/2 cup shortening (or another stick of butter)
2 cups flour
1 tsp. vanilla
1 cup pecans/walnuts
1 small can coconut (or package of Angel Flake)

Frosting:
1 8oz package cream cheese
1 stick butter
powdered sugar
1 tsp. vanilla
1 cup pecans/walnuts
Directions:
Directions:
Preheat oven to 325 degrees.
Combine soda and buttermilk. Set aside and let stand for a few minutes. Beat egg whites until stiff. In a separate bowl, cream sugar, butter, and shortening. Add egg yolks, beating after each one. Add buttermilk and soda mixture alternately with flour to the creamed mixture. Stir in vanilla then fold in egg whites. Stir in nuts and coconut. Bake in three 9-inch pans for 25 minutes.

While the cake cools, cream together the cream cheese and butter well. Add vanilla. Beat in the powdered sugar a little at a time until spreading consistency. Frost cake when its completely cool.

 

 

 

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