Italian Cream Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup butter
1 cup buttermilk
2 cups sugar
1 cup pecans (chopped)
5 egg yolks
1 (7 oz) can shredded coconut
2 cups sifted flour
1 tsp baking soda
1 tsp vanilla
5 egg whites
1/2 cup walnuts (chopped)
Cream Cheese Frosting:
1 (8 oz) cream cheese (softened)
1 (1 lb) package confectioners sugar
1/2 cup butter
1 tsp vanilla
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Directions: |
Directions:Cream the butter and sugar in a mixing bowl until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Sift the flour and baking soda together. Add to the egg mixture alternately with the buttermilk, mixing well after each addition. Stir in the pecans, coconut and vanilla. Beat the egg whites in a mixer bowl until soft peaks form. Fold into the cake batter. Pour into three greased 9 inch cake pans. Bake at 350 degrees for 40 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks. Spread the frosting between the layers and over the top of the cakes. Sprinkle the walnuts over the top.
Cream Cheese Frosting:
Beat the cream cheese and butter in a mixer bowl until light and fluffy. Add the confectioners sugar and vanilla, beat in a small amount of milk. |
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