Italian Cream Cake
By RuthLouise
Rate this recipe
0/5
(0 Votes)
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.
Review this recipe