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Italian cream cake

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Ingredients/Components

sugar - 2 c
eggs - 5 item
vanilla - 1 tsp
chopped pecans - 1 c
flour - 2 c
butter - 1/2 c
soda - 1 tsp
buttermilk - 1 c
shortening - 1/2 c
nuts - 1/2 c
stick butter - 1/4 item
box confectioners sugar - 1 item
can coconut - 1 oz
coconut if desired - 1/2 c
Separate eggs

How to make italian cream cake:

Cream butter, shortening and sugar. Separate eggs. Add yolks to creamed mixture, then mix in flour, soda and buttermilk. Beat well. Add vanilla and mix. Stir in nuts and coconut. Beat egg whites until stiff. Fold egg whites into mixture. Spoon batter into three layer pans. (Pans need to be greased and floured.) Bake at 325° to 350° for 35 to 40 minutes or until you can stick the layers with a fork and the fork comes out clean. Let the cake cool a little before frosting.Frosting:1 (8 oz.) pkg. cream cheese1/4 stick butter1/2 c. nuts1 box confectioners sugar1/2 c. coconut (if desired) Cream butter and cream cheese; add powdered sugar. Mix well. Stir in nuts and coconut. Frost cake.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

3.2

Average rating: 3.2, total votes: 5

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