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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 The Davis Daughters' 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 tsp soda
1 cup buttermilk
5 eggs, separated
2 cups sugar
1 stick margarine
1/2 cup shortening
2 cups sifted all-purpose flour
1 tsp vanilla
1 cup chopped pecans
1 (4 oz) can Angel Flake Coconut
Cream Cheese Icing:
1 (8oz) cream cheese, softened
1 stick margarine, room temperature
1 tsp vanilla
1 pound confectioners sugar
1 cup finely chopped or ground pecans
Directions:
Directions:
Cake: Combine soda and buttermilk, let stand for a few minutes. Beat egg whites until stiff. Cream sugar, margarine and shortening. Add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Fold in egg whites. Gently stir in pecans and coconut. Pour into 3 (9") greased and floured layer pans. Bake at 325º for 25 minutes, or until cake tests done. Cool completely before frosting. Frosting: Mix cream cheese and margarine. Add vanilla. Beat in sugar a little at a time until spreading consistency. Add pecans.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Got this one from a church cookbook. Donated by 3 women. Mrs Sklar, Mrs Dennis and Mrs. Burke. It is impressive and tastes as good as it looks.

 

 

 

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