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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 The Marcotte Family Cookbook Project, 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 or butter
1/2 c. shortening (Crisco)
2 c. sugar
5 eggs (separated)
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1 tsp.vanilla
2 c. coconut

Icing
8 oz. cream cheese
1 stick butter
1 lb. box powder sugar
1 tsp. vanilla
1/2 c. chopped pecans (optional)
1 c. chopped pecans

Directions:
Directions:
In a separate bowl beat egg whites until stiff and set aside. Cream margarine and shortening. Add sugar and egg yokes and beat until fluffy. Mix the flour, salt and soda together in a separate bowl. Alternate the buttermilk and flour to mixture until blended. Add vanilla, coconut and pecans to mixture. Fold egg whites into batter. Pour batter into 3 greased and floured cake pans. Bake 25 min. at 350º

Icing:
Beat cream cheese and margarine. Add sugar and beat until smooth. Add vanilla. Top with chopped pecans.

Preparation Time:
Preparation Time:
30 min.

 

 

 

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