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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from The Gilbert Family 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:  
2 cups sugar
1/2 cup crisco
1 stick butter
1 cup buttermilk
5 large eggs, separated
2 cups sifted flour
1 - 3 1/2 oz can grated coconut
1/2 tsp baking soda
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1 cup chopped pecans

Frosting
1 8oz. softened cream cheese
1 16 oz. sifted confectioners sugar
1 stick butter, softened
1 tsp pure vanilla extract
Directions:
Directions:
Preheat oven to 350º. Cream crisco and butter. Add sugar until light & fluffy. Add egg yolks one at a time & mix well. Add vanilla & almond extracts. Add sifted flour, soda, buttermilk gradually. Beat well, add coconut and pecans. Fold in egg whites. Pour into 3 9 inch cake pans. Bake for 35-40 minutes or until done.
Cool 10 minutes in pans. Remove from pans & cool completely.

Frosting:
Prepare frosting before preparing cake. Combine cream cheese and butter & beat well until combined. Add sifted powdered sugar then vanilla.
Personal Notes:
Personal Notes:
Optional roast pecans 1 cup in preheated 450 degree oven for 10 minutes turning once during roasting.

 

 

 

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