Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1 tsp
• chopped pecans - 2/3 c
• flour - 2 c
• egg yolks - 5 item
• soda - 1 tsp
• buttermilk - 1 c
• shortening - 1/2 c
• nuts - 1 c
• stick butter - 1 item
• box confectioners sugar - 1 item
• can coconut - 1 item
• egg whites, beaten - 5 item
• Beat egg yolks; add to mixture

How to make italian cream cake:

Combine butter, shortening and sugar; beat until smooth. Beat egg yolks; add to mixture. Combine flour, soda, vanilla, buttermilk and egg whites; add to mixture. Fold in the coconut and nuts. You may wish to save some of the coconut to go on the frosting. Bake at 350°. Makes 3 layers or 1 oblong cake.Frosting:1 (8 oz.) pkg. cream cheese1/2 stick butter1 box confectioners sugar1 tsp. vanilla2/3 c. chopped pecans Combine all ingredients; spread on top of cake. If desired, you may place some coconut on top of the cake, too.

Recipe categories: Desserts, Eggs/dairy, Cakes.