Italian cream cake
Italian cream cake
Ingredients/Components
- sugar - 2 c
- vanilla - 1 Tbsp
- chopped nuts - 1 c
- flour - 2 c
- eggs, separated - 5 item
- coconut - 2 c
- buttermilk - 1 c
- baking soda - 1 tsp
- shortening - 1/2 c
- margarine - 1/2 c
- box powdered sugar - 1 item
- cream cheese, softened
- stick margarine, softened - 1 item
How to make italian cream cake:
Icing:8 oz. cream cheese, softened1 stick margarine, softened1 box powdered sugar1 Tbsp. vanilla1 c. chopped nuts Cream the sugar, margarine and shortening well together. Beat in vanilla. Add egg yolks one at a time, beating after each addition. Stir soda into buttermilk and add alternately to sugar mixture with flour. Stir in Angel Flake coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 greased and floured 9-inch cake pans at 350° for 25 minutes; do not open until 25 minutes are up.Combine ingredients for icing and ice cake.
Recipe categories: Desserts, Eggs/dairy, Cakes.
Rating:
Related ingredients:
sugar, eggs, vanilla, chopped pecans, sour cream, oil
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