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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from The Marler Family 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:  
1 tsp soda
1 cup buttermilk
5 eggs, separated
2 cups sugar
1 stick oleo
½ cup shortening
2 cups sifted all-purpose flour
1 tsp vanilla
1 cup chopped pecans
1 cup Angel Flake coconut

Icing:
1 (8 oz) cream cheese, softened
1 stick oleo (at room temperature)
1 tsp vanilla
1 box powdered sugar
1 cup finely chopped pecans
Directions:
Directions:
Combine soda and buttermilk; let stand for a few minutes. Beat egg whites until stiff; set aside. Cream oleo, sugar and shortening. Add egg yolks, one at a time, beating well after each addition. Add buttermilk, alternately with flour, to cream mixture. Stir in vanilla. Fold in egg whites. Gently stir in pecans and coconut, Pour into three 9-inch greased and floured and lined with wax paper, cake pans. Bake at 325º for 25 minutes or until cake tests done. Frost cake after it cools.

Icing:

Mix cream cheese and oleo well. Add vanilla. Beat in powdered sugar, and a little at a time, until it spreads well. Add pecans and frost cake.
Personal Notes:
Personal Notes:
This is Pam Dossett's recipe from the Parkway cookbook published in 1987. Phil and Christopher asked for this cake for their birthday for many years. I have also made this recipe as cupcakes, and it turns out perfect every time. Oleo is an outdated term, but I wanted to keep the recipe as it was originally written.

 

 

 

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