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