Italian Cream Cake (old family recipe) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 14 |
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This recipe has been in my family for years, and in my opinion is the best Italian Cream Cake! It's very moist and always gets lots of compliments! Ingredients:
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 |
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:
1. Preheat oven to 325 degrees F.
2. For cake: Cream butter, shortening and sugar.
3. Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
4. Add sifted flour into batter, alternating with the buttermilk mixture.
5. Add vanilla, coconut and chopped pecans.
6. Beat egg whites and fold into batter.
7. 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.
8. Bake for 45 minutes, or until cake tests done.
9. Remove from oven, cool completely before frosting.
10. For frosting: Beat cream cheese and butter.
11. Add vanilla, powdered sugar, and pecans.
12. Continue to beat until you get a spreading consistency.
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