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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Our Family Recipes, 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 margarine
1/2 cup vegetable shortening
2 cups sugar
4 eggs separated
2 cups flour
1 cup buttermilk
1 tsp soda
1 tsp vanilla
2 cups chopped nuts
2 cups coconut

Frosting:
2 (8 oz) blocks cream cheese softened
1 cup unsalted butter softened
2 lb powdered sugar
2 tsp pure vanilla extract
½ tsp pure almond extract
reserved coconut for garnish
½ cup reserved toasted pecans for garnish
Directions:
Directions:
Grease and flour 3 round cake pans. Cream margarine, shortening and sugar. Add egg yolks. Mix in flour, buttermilk, soda, vanilla, nuts and coconut. Mix well. Beat egg whites until stiff and fold into batter. Divide batter into the three cake pans and bake at 350 degrees for 30 to 35 minutes.

For the frosting:
Cream cream cheese and butter together until light, fluffy and pale yellow in color. Add extracts and mix. Gradually add powdered sugar beating until creamy and smooth. Frost between layers of the cake and sprinkle with toasted pecans if desired. Frost top and sides of cake. Press coconut into sides of cake and garnish top with leftover pecans.

 

 

 

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