Jul 13 2008
Italian Cream Cake
- 1 cup buttermilk
- 1 tsp baking soda
- 2 cups sugar
- 1 cup butter
- 1/2 cup shortening
- 5 egg yolks
- 2 cups flour
- 1 tsp vanilla
- 5 egg whites
- 1 cup chopped pecans
- 3 1/2 oz can coconut
Mix and let stand: buttermilk & baking soda
Cream together: sugar, butter, shortening
Add the egg yolks, one at a time, beating after each.
To the current mixture, add (gradually and alternating) the flour and buttermilk mixture.
Stir vanilla into mixture.
Beat the egg whites to stiff peaks, and fold into mixture.
Gently stir pecans and coconut into batter.
Bake in 3 greased and floured 9″ pans at 325 degrees for 25 min (or til done). Let cool. Frost with Cream Cheese Frosting.
Cream Cheese Frosting:
- 8 oz. cream cheese
- 1 stick butter
- 1 tsp vanilla
- 1 lb confectioner’s sugar
Whip cream cheese and butter until light. Add (continue to whip) vanilla and confectioner’s sugar.