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Cake: Italian Cream Cake Recipe

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This recipe for Cake: Italian Cream Cake, by , 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!

Contributor:  
Contributor:  
LaVeta Lewis

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 cup buttermilk
5 eggs separated
1 stick butter softened
cup shortening
2 cups all purpose flour
1 teaspoon soda
2 cups sugar
1 cup chopped pecans
1 can coconut
1 teaspoon vanilla
Frosting:
1 stick butter softened
ounces cream cheese softened
1 teaspoon vanilla
1 box powdered sugar
optional: chopped pecans

Directions:
Directions:
Preheat oven 325.
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. 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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