Debbie fields' italian cream cake

Yield: 10 Servings

Measure Ingredient
1 cup Butter -- softened
1½ cup Sugar
5 Egg yolks
1 teaspoon Baking Soda
1 cup Buttermilk
2 cups Cake flour
2 teaspoons Vanilla
1½ cup Packed shredded coconut
1 cup Chopped pecans
5 Egg whites
Frosting:
1 cup Butter -- softened
2 8oz pkgs.
2 teaspoons Vanilla extract
2 pounds Powdered sugar
Cream cheese -- softened

Preheat oven to 350. Grease and flour three 8" cake pans. Cream butter and sugar till light and fluffy. Beat in egg yolks one at a time, beating well after each addition. Mix buttermilk and baking soda together. Add buttermilk mixture and flour to batter alternately. Stir in vanilla, coconut and pecans. Beat egg whites till stiff peaks form. Gently fold whites into batter. Divide batter evenly in cake pans. Bake 25 minutes.

Cool in pans on rack for 10 min. Invert onto rack and cool completely. Beat together butter, cream cheese, vanilla and powdered sugar till mixture has consistency of sour cream and is spreadable. --Assemble cake: split each cake half horizontally using a serrated knife. (You'll have 6 cake layers.) Place 1 layer on serving plate and frost. Layer and frost all. Frost sides if there's enough frosting left. Chill well before serving. THIS IS A VERY TALL CAKE!! Very moist and very, very rich. Enjoy!!! Posted by JanMary Recipe By :

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