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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Green Pastures' Italian Cream Cake Recipe

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This recipe for Green Pastures' Italian Cream Cake is from The Moosavi 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:  
Cake:
1 cup buttermilk
2 cups sugar
1 tsp. baking soda
5 eggs, separated
2 sticks butter
1/2 cup shortening
2 cups sifted flour
1 tsp. vanilla
1 cup chopped pecans
1 small can coconut

Icing:
1 8-ounce pkg. softened cream cheese
1 stick butter, room temperature
1 box sifted confectioners sugar
1 tsp. vanilla
Directions:
Directions:
Combine baking soda and buttermilk; set aside. Beat egg whites until stiff. Cream sugar, butter and shortening. Add 1 egg yolk at a time, beating well after each.
Add buttermilk alternating with flour to cream mixture. Stir in vanilla, fold in egg whites gently. Stir in pecans and coconut. Bake in three 9-inch round or two 9x5x2-1/2-inch pans, floured and greased at 325º for 25 to 30 minutes.

For the Icing:
Cream cheese and butter well. Add vanilla, beat in sugar a little at a time until spreading consistency.
Personal Notes:
Personal Notes:
This cake was a signature dessert from the well known Austin restaurant, Green Pastures.

 

 

 

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