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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cake: Italian Cream Cake Recipe

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This recipe for Cake: Italian Cream Cake is from Treasured family Recipes, 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 cup buttermilk
5 eggs separated
1 stick butter softened
½ cup shortening
2 cups all purpose flour
1 teaspoon soda
2 cups sugar
2 cups chopped pecans
1 can coconut
1 teaspoon vanilla
Frosting:
1 stick butter softened
8 ounces cream cheese softened
1 teaspoon vanilla
1 box powdered sugar
optional: chopped pecans
Directions:
Directions:
Preheat oven 325º.
Cake:
Mix soda and buttermilk, let stand. Beat egg whites until stiff. Cream butter, shortening and sugar until fluffy. Add vanilla and beat each egg yoke into mixture. Add flour alternating with buttermilk. Fold in nuts and coconut. Fold in egg whites. Pour into 3 round cake pans greased and floured. Bake 25 to 30 minutes. After 10 minutes remove from pan and cool on rack.
Frosting:
Beat cream cheese, butter, vanilla and powder sugar until fluffy. Frost cake when cool.
Optional decorate sides or top of frosting with nuts.

 

 

 

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