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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from The Williamson Family Favorites, 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 shortening
1/2 cup vegetable oil
5 egg yolks, one at a time
2 cups flour
1 cup buttermilk
1 tsp baking soda
1 cup shredded coconut
1/2 tsp vanilla
5 egg whites, folded in

Icing
1 8 oz pkg cream cheese, softened
1 stick butter
2 cups powdered sugar
1½ cups chopped pecans
1/2 tsp vanilla
Directions:
Directions:
Mix the shortening, oil and sugars together and add the flour, soda and buttermilk, then mix again. Mix the vanilla and coconut in with a wooden spoon, then add the egg yolks in one at a time. In a separate bowl, mix the egg whites until stiff and fold into the batter. Bake in three lined or greased and floured cake pans at 350º for 25 minutes. Do not overcook.

Let layers cool for five minutes, then turn out onto wire racks to cool.

Make icing by mixing creamed cheese, butter, powdered sugar and vanilla together, then fold in the chopped pecans with a wooden spoon. Ice all layers and sides of the cake, then add some chopped pecans and/or toast some coconut to top.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a very rich, moist cake that should be served in small slivers. A long-time family favorite!

 

 

 

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