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Italian Cream Cake

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Italian Cream Cake 0 Picture

Ingredients

  • Frosting:
  • 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
  • 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

Details

Preparation

Step 1

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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