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Italian cream cake

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Ingredients/Components

vanilla - 1 tsp
chopped pecans - 1/2 c
granulated sugar - 2 c
chopped nuts - 1/2 c
flour - 2 c
butter - 4 Tbsp
eggs, separated - 5 item
buttermilk - 1 c
baking soda - 1 tsp
vegetable shortening - 1/2 c
powdered sugar - 1 lb
stick butter or margarine - 1 item
can flaked coconut
Add egg yolks and beat well

How to make italian cream cake:

Cream butter and shortening, add sugar and beat until smooth. Add egg yolks and beat well. Sift flour, measure and sift again with baking soda. Add flour alternately with buttermilk to creamed mixture, stir in vanilla, then coconut and chopped nuts. Beat egg whites until stiff and fold in. Pour into 3 greased and floured 8 inch pans or two 9 inch pans. Preheat oven to 350 degrees and bake for 25 minutes, or cake tests done. Cool in pans for 5 minutes and turn out on racks to cool, then frost.Cream Cheese Frosting:8 oz. cream cheese, room temperature4 Tbsp. butter1 lb. powdered sugar1 tsp. vanilla1/2 c. chopped nuts Beat cream cheese with butter until smooth, add sugar and mix well. Add vanilla and beat until smooth. Spread on layers and over top and sides of cake. Sprinkle with chopped nuts on top.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

4.4

Average rating: 4.4, total votes: 5

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