Grandma Watts' Italian Cream Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 stick butter, softened
1/2 cup shortening
2 cups sugar
5 egg yolks (save whites for later)
2 cups all purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 small can angel flake coconut
1 cup chopped pecans
5 egg whites, stiffly beaten
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Directions: |
Directions:Preheat oven to 350ºF.
Cream margarine and shortening; add sugar and beat until mixture is smooth. Add yolks and beat well. Combine flour and baking soda. Alternately add flour and buttermilk to mixture. Stir in vanilla. Add coconut and nuts. combine well. Fold in stiffly beaten egg whites. Pour into 3 greased & floured 8 in cakepans. Bake for 25 minutes or until cake tests done. Cool completely.
Cream cheese Frosting
1 z package cream cheese, softened
1/2 stick margarine
1 box confectioners sugar
1 teaspoon vanilla
pecans
Beat cream cheese and margarine until smooth. add sugar, mix well, add vanilla and beat until smooth Spread between layers, top and sides. Sprinkle top with pecans.
NOTE: I do cheat and use canned frosting. Takes 2 cans. Then I decorate top with whole pecans. |
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Personal
Notes: |
Personal
Notes: A Watts Family Holiday Tradition.
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