Italian Cream Cake

Photo by Kerry J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients for cake

  • 1

    cup buttermilk

  • 1

    teaspoon baking soda

  • 2

    cups white sugar

  • 1/2

    cup butter

  • 1/2

    cup vegetable oil

  • 1/2

    cup shortening

  • 4

    egg yolks

  • 1

    teaspoon vanilla extract

  • 4

    egg whites

  • 2

    cups all-purpose flour

  • 1 to 2

    cups flaked coconut (depending on taste)

  • 1 to 2

    cups chopped pecans (depending on taste)

  • Frosting Recipe

  • 1

    (8 ounce) package cream cheese, softened

  • 1/2

    cup margarine, softened

  • 4

    cups confectioners' sugar

  • 1

    teaspoon vanilla extract

  • 1

    cup chopped pecans

Directions

1.Preheat oven to 325 degrees F. Grease three 9 inch, round cake pans. Combine soda and buttermilk. 2.Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla. 3.Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut. 4.Pour batter into prepared pans. Bake for 25 to 30 minutes, 5.Make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: