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Italian cream cake

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Ingredients/Components

butter, softened - 1/2 c
sugar - 2 c
vanilla - 1 tsp
chopped nuts - 1/2 c
eggs, separated - 5 item
coconut - 1 c
confectioners sugar - 1 lb
buttermilk - 1 c
baking soda - 1 tsp
vegetable oil - 1/2 c
flour, sifted - 2 c
real butter - 1/2 c
Add egg yolks, one at a time, beating after each addition

How to make italian cream cake:

Cream butter, oil and sugar. Add egg yolks, one at a time, beating after each addition. Stir baking soda into buttermilk. Add small amount of flour to butter, beating on medium speed, alternating with buttermilk mixture. Add vanilla, coconut and pecans. Beat egg whites in separate bowl until stiff and fold into cake batter. Pour into greased and floured 9 x 13-inch pan or three 8-inch layer pans. Bake for 45 minutes in 325° oven. Cool and ice.Icing:8 oz. cream cheese, softened1/2 c. butter, softened1 lb. confectioners sugar1 tsp. vanilla1/2 c. chopped nuts Beat cream cheese and butter; add sugar and vanilla. Mix well. Add nuts and beat to mix. Spread on cake.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

3.5

Average rating: 3.5, total votes: 8

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sugar, cinnamon, vanilla, water, large container cool whip