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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Cooking With The Cousins, 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 butter
1/2 c. shortening
2 c. granulated sugar
5 egg yolks

5 egg whites, beaten stiffly

1 c. buttermilk
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. vanilla extract

1 small can flake coconut
1/2 c. chopped pecans

FROSTING:
1 (8 oz.) package cream cheese (softened)
1/2 stick butter
1 lb.confectioners' sugar
1/2 c. chopped pecans
1 tsp. vanilla extract
Directions:
Directions:
CAKE: Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well.

Sift flour, measure and sift again with soda. Add flour alternately with buttermilk to the creamed mixture. Stir in vanilla. Add coconut and chopped pecans. Fold in egg whites.

Pour batter in three 8-inch prepared pans. Bake at 350º for 25 minutes. Cool in pans for 5 minutes. Turn out on rack. Cool thoroughly and frost.

FROSTING: Beat cream cheese with butter until very smooth. Add sugar and mix well. Add vanilla extract and beat until smooth. Spread between layers, on top and sides. Sprinkle pecans on top.

 

 

 

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