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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Recipes from Vicksburg and Beyond , 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:  
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups flour
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
Nutty Cream Cheese Frosting
Garnishes: toasted pecan halves, chopped
pecans
Directions:
Directions:
Beat butter and shortening at medium speed with
an electric mixer until fluffy; gradually add sugar,
beating well. Add egg yolks, 1 at a time, beating
until blended after each addition. Add vanilla,
beating until blended.
add flour to butter mixture alternately with
buttermilk, beginning and ending with flour
mixture. Beat at low speed until blended after
each addition. Stir in coconut and pecans.
Beat egg whites until stiff peaks form, and fold
into batter. Pour batter into 3 greased and floured
9-inch round cakepans.
Bake at 350? for 25 minutes or until a wooden
pick inserted in center comes out clean. Cool in
pans on wire racks 10 minutes; remove from pans,
and cool completely on wire racks.
Spread Nutty Cream Cheese Frosting between
layers and on top and sides of cake. Garnish, if
desired.
My Notes:
This cake is sure to win raves in your home - as it
did mine.

 

 

 

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