Italian Cream Cake

Italian Cream Cake
Italian Cream Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup softened butter

  • 2

    cups sugar

  • 1

    teaspoon vanilla

  • 1

    teaspoon baking soda

  • 1 1/2

    cups coconut

  • 1/2

    cup shortening

  • 5

    eggs, separated

  • 2

    cups all purpose flour

  • 1

    cup buttermilk

  • 1

    cup chopped pecans

  • Frosting:

  • 2

    (8 oz) packages cream cheese

  • 3/4

    cup soft butter

  • 6

    cups confectioners sugar

  • 1 1/2

    teaspoon vanilla

  • 3/4

    cup chopped pecans

Directions

Cream: butter, shortening and sugar til light and fluffy. Beat in egg yolks and vanilla. Combine flour and soda; add to creamed mixture alternating with buttermilk. Beat just until combined. Stir in coconut and pecans. Beat egg whites until stiff peaks. Fold 1/4 into batter, then fold remaining into batter. Pour into 3 greased and floured 9 inch round pans. Bake 350 degrees for 20-25 minutes or until toothpick comes out clean. Cool 10 minutes in pan and transfer to wire rack to finish cooling. When cool, frost and store in refrigerator. Frosting: Beat cream cheese and butter until smooth. Mix in sugar and vanilla and beat until fluffy. Add chopped pecans or only use on top of cake.

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