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Italian Cream Cake

Course: Dessert
Servings: 0
Author: Sherry Moman

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