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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Research Medical Center Pharmacy Dept. 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:  
1/2 c. butter or margarine
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. sifted flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped nuts

Icing:
1 8 oz. pkg. cream cheese, softened
1/4 c. butter or margarine
1 lb. box confectioner's sugar, sifted
1 tsp. vanilla
Directions:
Directions:
For cake, cream butter, shortening and sugar until light and fluffy, beat in egg yolks. Sift together flour and soda, add to creamed mixture alternating with buttermilk. Stir in vanilla, coconut and nuts. Beat egg whites until stiff, fold into batter. Turn into 3 greased and floured 9-in. layer pans. Bake in 350 degree oven for 30-35 minutes, or until done.
For icing, cream together cream cheese and butter. Add sugar and vanilla, mixing well. If too stiff, add milk to spreading consistency. Spread between layers and over outside of cake. Can garnish with pecans, candied fruit or coconut.

 

 

 

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