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Italian Cream Cake - Sweet Potato Queens Recipe

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This recipe for Italian Cream Cake - Sweet Potato Queens is from Ruby's 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:  
5 eggs
1 stick butter
½ cup shortening
2 cups sugar
2 cups cake flour
1 tsp. baking soda
¼ tsp. salt
1 cup buttermilk
1 cup chopped pecans
1 small can Angel Flake coconut

Icing
1 8 oz. pkg. cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla
Directions:
Directions:
Cake: Preheat oven to 325°
Separate eggs and beat whites to soft peaks – set aside
Cream together butter and shortening
Add sugar and beat until smooth
Add the egg yolks and beat well
Mix flour, soda and salt then gradually stir in buttermilk
Add this to egg yolk mixture
Stir in pecans and coconut
Gently fold in egg whites
Bake in 3 greased/floured cake pans

Icing: Mix all together and spread between layers, over top and down sides
Top with more pecans.

 

 

 

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