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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Delicious Home Cooking , 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:
2 cups - sugar
5 each - eggs, separated
½ cup - butter, softened
½ cup - shortening
2 cups - all-purpose flour
1 cup - buttermilk
1 3.5oz can - flake coconut
1 tsp. - baking soda
1 cup - pecans, chopped
1 tsp. - vanilla extract

Frosting:
1 8oz pkg. - cream cheese, softened
4 tbsp. - butter, softened
3 ½ cups - powdered sugar
½ tsp. - vanilla extract
Milk as needed
Directions:
Directions:
- Preheat oven to 350º F.
- Beat the egg whites till they form stiff peaks. Set aside.
- Mix together butter, shortening, and sugar till fluffy. Add the egg yolks, one at a time, and beat well.
- Combine the baking soda with the buttermilk.
- Alternate adding in the buttermilk and flour to form the batter. Add in the coconut, pecans, and vanilla.
- Using a spatula, gently fold in the egg whites, careful not to over mix.
- Grease and flour pan(s).
- If using a tube pan, bake for 45 - 60 minutes.
- If using 8" round layer pans, bake for 30 - 35 minutes.

Frosting:
- Cream together the cream cheese, butter, and vanilla.
- Slowly add in the powdered sugar. Add a splash of milk if the frosting becomes too thick to spread.
- Once cake has cooled, frost with frosting. Decorate with finely chopped pecans if desired.

 

 

 

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