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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from The Capitena 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:  
3 extra large eggs, separated
2 C sugar, divided
1/2 C butter
1/2 C margarine
1/2 tsp salt
1 1/2 tsp vanilla
1 tsp baking soda
1 C buttermilk
2 C flour
1 C finely chopped pecans
1 (3 1/2 oz) can flaked coconut
Directions:
Directions:
Have all ingredients at room temperature. Beat egg whites until soft peaks are formed. Slowly add 1/2 C sugar and beat until consistency of meringue. Set aside. Cream butter, margarine, remaining sugar, salt and vanilla, adding egg yolks one at a time and beating until consistency of whipped cream. Stir baking soda into buttermilk. Add buttermilk mixture, alternately with flour to butter mixture, beginning and ending with flour. Fold in egg white mixture and then pecans and coconut. Pour batter into 3 - 9" cake pans, the bottoms of which have been greased and floured. Bake at 325º F for approximately 40 minutes. Cool and remove from pans. Frost layers and sides of cooled cake with frosting. Cake should be refrigerated if not eaten the day prepared.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
90 minutes

 

 

 

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