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Mother’s Italian Cream Cake Recipe

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This recipe for Mother’s Italian Cream Cake is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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:
 

Cake
Ingredients:  
Ingredients:  
1/2 c. oleo
1/2 c. vegetable shortening
2 c. sugar
5 eggs, separated
2 c. sifted all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 (4 oz.) can flaked coconut
1 c. chopped pecans
Directions:
Directions:
Cream oleo and shortening. Add sugar gradually; beat until smooth. Add egg yolks, beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla; then stir in coconut and pecans. Fold in stiffly beaten egg whites. Pour into 3 greased and wax paper-lined 8-inch cake pans. Bake at 350º for about 25 minutes; cool.
 

Frosting

Ingredients:  
Ingredients:  
1 (8 oz.) pkg. cream cheese, softened
1/4 c. oleo
1 (1 lb.) box confectioners sugar
1 tsp. vanilla
Directions:
Directions:
Mix cream cheese and oleo; stir in sugar, small amounts at a time. Beat until smooth; add vanilla. Spread on cake, putting chopped nuts between layers. For chocolate - add 1/4 cup cocoa to cake batter and 3 tablespoons cocoa to frosting.
Personal Notes:
Personal Notes:
This recipe is from my mother, Betty Bogs, and it is excellent!

 

 

 

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