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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from First Baptist Church of Brooklyn, 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 cup oil
2 cups sugar
5 eggs, separated
1 tsp. vanilla
2 cups plain flour, sifted
1 tsp. soda
1/2 tsp. salt
1 cup buttermilk
1 cup chopped pecans
1 cup cocconut flakes (optional)

Icing:
1/2 stick butter
8 oz. cream cheese
1 box powdered sugar
1 tsp. vanilla
Directions:
Directions:
Beat oil, butter, & sugar until fluffy. Add egg yolks and vanilla. Sift together flour, soda, & salt. Add alternately with buttermilk. Add pecans & cocconut; fold in beaten egg whites. Line bottom of 3 layer pans with waxed paper. Grease side. Divide batter evenly in 3 pans. Bake a 350 degrees 20 to 25 mins.

Icing: Blend butter, cream cheese, powdered sugar, & vanilla. Spread onto cake. Sprinkle top with 1/2 cup chopped pecans.

 

 

 

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