Italian Cream Cake
Ingredients
- 1 stick butter
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs separated
- 2 cups cake flour sifted
- 1 teaspoon soda
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 small Angel Flake coconut canned
- 1 cup pecans chopped
- 8 ounces cream cheese softened
- 1 stick butter softened
- 1 box powdered sugar
- 1 teaspoon vanilla
- 1 cup pecans chopped
Instructions
- Cream butter, shortening and sugar. Add egg yolks, one at a time. Add flour and soda alternately with buttermilk. Add vanilla, coconut and pecans. Beat egg whites until stiff and fold into cake mixture. Pour into (3) 9-inch greased layer cake pans. Bake at 350 degrees for 20-30 minutes. Cool.
ICING
- Mix all ingredients well. Spread between layers and on top and sides of cake.
Notes
I like to put the pecans in the icing and not in the cake.
I use a 7 oz. bag of Angel Flake coconut and save some to sprinkle on top & sides. Recipe By: Sherry Moman
I use a 7 oz. bag of Angel Flake coconut and save some to sprinkle on top & sides. Recipe By: Sherry Moman
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