| Makes: | 8 to 12 servings |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 30 minutes |
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Italian Cream Cake is a very popular wedding cake. In fact, this was the flavor of Maw-Maw's wedding cake. When you eat this cake you will know why it is such a favorite. This is another dedication to all the brides and grooms. |
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| Ingredients |
| Italian Cream Cake |
2 cups flour (she does not sift first) |
| 2 cups sugar |
1 cup buttermilk |
| 1 small can or 7oz. flaked coconut, about 1cup |
5 egg whites, stiffly beaten before adding to other ingredients |
| 1/2 cup shortening (Crisco) |
5 egg yolks |
| 1 tsp baking soda |
1 tsp vanilla |
| 1 cup chopped pecans |
1 stick margarine or butter (4 oz.) |
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| Frosting and Filling |
1 package cream cheese, softened (8oz) |
| 1 box confectioners' sugar (1 lb.) |
1/2 stick margarine or butter, softened (4 Tbsp) |
| 1 tsp vanilla |
1 cup chopped pecans |
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| Directions |
Cake Preparation: Cream margarine and shortening; add sugar. Add egg yolks only and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk and vanilla. Fold in coconut and nuts. Fold in beaten, stiffened egg whites. Pour into 3 greased and floured cake pans (she lines pans with waxed paper instead); bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese and margarine until smooth; stir in sugar then add vanilla--- beat until smooth. Fold in pecans. Spread in between and on cake layers as soon as cake is out of oven (while still warm) then refrigerate (suggested ---3 days before serving).
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