Italian Creme Cake and Frosting Recipe
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 This recipe for Italian Creme Cake and Frosting, by Beverly Rayfield, is from Rayfield - Lee Wedding,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Beverly Rayfield
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake -- use 2 or 3 9" cake pans greased and floured
1 c. buttermilk
2 c. sugar
2 c. flour
1 stick butter (softened)
1/2 c. wesson oil
2 tbsp baking soda
5 eggs
1 can flaked coconut
2 tsp vanilla
1/2 c. chopped pecans
Frosting
1/2 stick butter (softened)
2 tsp vanilla
8 oz cream cheese
1 lb powdered sugar
1/2 to 1 c pecans (optional)
Frost cake. Pecans can be added to frosting and sprinkled on top and sides
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Directions: |
Directions:Cream butter and oil together.
Add sugar.
Separate eggs.
Add egg yolks to mixture, one at a time.
Beat egg whites to stiff peaks
Add flour alternately with buttermilk.
Cream until smooth.
Add vanilla.
Add coconut and nuts, then gently fold in egg whites
Bake for 30 mins at 375º
Let cake cool.
Make frosting by combining all ingredients |
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Personal
Notes: |
Personal
Notes: As a teenager, this was Bev's favorite cake to make for special events.
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