Italian Cream Cake (old family recipe)
Ready In: 1 hr 5 mins
Serves: 14
Ingredients
CAKE
- 1⁄4 lb butter, softened
- 1⁄2 cup shortening
- 2 cups sugar
- 5 eggs, separated
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 cup shredded coconut
- 1⁄2 cup chopped pecans
CREAM CHEESE FROSTING
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 lb butter, softened
- 1 teaspoon vanilla
- 1 box powdered sugar
- 1⁄2 cup chopped pecans
Directions
- Preheat oven to 325 degrees F.
- For cake: Cream butter, shortening and sugar.
- Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
- Add sifted flour into batter, alternating with the buttermilk mixture.
- Add vanilla, coconut and chopped pecans.
- Beat egg whites and fold into batter.
- Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
- Bake for 45 minutes, or until cake tests done.
- Remove from oven, cool completely before frosting.
- For frosting: Beat cream cheese and butter.
- Add vanilla, powdered sugar, and pecans.
- Continue to beat until you get a spreading consistency.
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