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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Love this cake, it's very moist . I'm sure most of you are familar with the popular Italian Cream Cake. Enjoy! I personally like to frost my cake with the icing and then sprinkle on the nuts, works either way just easier to frost before adding the nuts. Ingredients:
ingredients for cake |
2 cups sugar |
1/2 cup shortening |
1/2 cup oil |
5 eggs, separated |
1 teaspoon baking soda |
1 cup buttermilk |
2 cups flour |
1 cup angel flake coconut |
1/2 teaspoon butter flavoring |
1/2 teaspoon vanilla |
ingredients for icing |
one 8-ounce package cream cheese |
1/2 cup margarine |
one 1-pound box confectioners sugar |
1-1/2 cups chopped pecans |
1/2 teaspoon butter flavoring |
1/2 teaspoon vanilla |
Directions:
1. TO PREPARE CAKE:
2. Combine sugar, shortening, and oil.
3. Add egg yolks one at a time, beating after each addition.
4. Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut.
5. Beat egg whites and fold into mixture. Add flavorings.
6. Pour into 3 greased and floured 9-inch pans. Bake in 350 degree oven for 25 minutes. Cool cake layers before icing.
7. TO PREPARE ICING:
8. Combine cream cheese and margarine.
9. Beat in sugar gradually.
10. Add pecans and flavorings.
11. This makes lots of icing for each layer top and sides.
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