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Italian Cream Cake
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1/2 cup butter, or margarine
2 cups sugar
1/2 cup shortening
5 eggs, separated
1 cup buttermilk
1-1/2 tss. vanilla
1 tsp. baking soda
2 cups flour
1 cup flaked coconut
1 cup chopped pecans
Preheat oven to 350 degrees. Grease three 8 inch cake pans.
Beat butter, sugar, and shortening in a large bowl at medium speed until fluffy, about 2 minutes. Add egg yolks, mix well. Combine buttermilk, vanilla and baking soda. Add to bowl alternately with flour, mixing after each addition. Beat egg whites with an electric mixer (Be sure beaters have been washed and dried thoroughly) at high speed until soft peaks form. Fold in egg whites gently. Stir in coconut and pecans. Spoon batter into prepared pans. Bake about 30 minutes.
Cool in pans 10 minutes.
Remove and cool completely.
FROSTING:
1 (8 oz.) package cream cheese
1 cup butter or margarine
1 box powdered sugar(4 cups)
1 tsp. vanilla
Combine cream cheese, butter, powdered sugar and vanilla in a large bowl. Beat with an electric mixer until smooth. Frost, and fill cake
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