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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from The Burton/Powell 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:  
2 cups sugar
8 ounces butter or margerine
1/2 cup Crisco shortening
1 tsp vanilla extract
3 egg yolks
5 egg whites
1 tsp baking soda
2 cups plain flour
1 cup buttermilk
1 cup pecans
1 cup coconut

ICING: 8 ounces butter, 8 ounces cream cheese, 16 ounces XXX sugar, 1 tsp vanilla
Directions:
Directions:
For the cake, cream the butter and Crisco. Add vanilla. Add egg yolks, one at a time. Add flour and soda (mixed together) alternating with buttermilk. Start and end with the flour mixture. Add nuts and coconut. Fold in stiffly beaten egg whites. Cook in 4 layers at 350º for 25-30 minutes or until cake tester comes out clean. Cool completely.

For the icing, have the butter and cream cheese at room temperature and cream all together. Ice the cake and add some chopped pecans between layers.

 

 

 

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