Italian cream cake [2-i]

8 servings

Ingredients

Quantity Ingredient
1 cup Buttermilk
2 cups Sugar
5 Eggs separated
8 ounces Butter
½ cup Shortening
1 pack (8oz) softened cream cheese
1 pack (4oz) butter room temp
2 cups Flour sifted
1 teaspoon Vanilla
1 cup Pecans chopped
1 can Coconut(sm can)
1 pack Confectioners sugar sifted
1 teaspoon Vanilla

Directions

ICING

Combine soda and buttermilk; set aside. Beat egg whites until stiff.

Cream sugar, butter and shortening. Add 1 egg yolk at a time, beating well after each. Add buttermilk alternating with flour to cream mixture. Stir in vanilla, fold in egg whites gently. Stir in pecans and coconut. Bake in three 9 inch round or two 9x5 by 2½ inch pans, floured and greased at 325 deg. for 25 to 30 minutes. Hints; to prevent watering, wait to beat egg whites until right before using them. Icing; Cream cheese and butter well. Add vanilla, beat in sugar a little at a time until spreading consistency.

Source: Austin American Statesman Posted by Ken Strei Submitted By WESLEY PITTS On 11-26-94

Related recipes