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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from The Vallett Family and Friends Cookbook, 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 cup buttermilk
1 tsp baking soda
5 eggs, separated
2 cups sugar
1 stick butter
1/2 cup Crisco Shortening
2 cups sifted or cake flour
1 tsp vanilla
1 cup chopped pecans or walnuts Per you own preference
1 cup Angel Flake Coconut
Directions:
Directions:
1:
Combine buttermilk and soda. Set aside
2:
Beat 5 egg whites until stiff. Set aside
3:
Cream butter, sugar, and shortening together.
4:
Add egg yolks 1 at a time to mixture. Beat Well.
5:
Add buttermilk and flour alternately.
6:
Fold in egg whites, vanilla, and coconut with nuts.
7:
Bake in Three 9” floured, layer cake pans at 325 deg for 25 minutes.

Icing: Cream together 1 large block cream cheese with 1 box powdered sugar, 1 stick butter and 1 tsp vanilla.
Let cake cool and spread icing between the layers, on top and sides.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Prep Time: 30 min
Personal Notes:
Personal Notes:
Sharon Mondino/Milam made this often and shared the recipe with my mother when they worked together at Zwick's ladies store in Herrin, Illinois

 

 

 

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