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Italian Cream Cake

world.food's picture
<p><a href="http://www.flickr.com/photos/kimberlykv/2040621174/">Image Credit</a></p>
Ingredients
  Soda 1 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Eggs 5 , separated
  Sugar 2 Cup (32 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  All purpose flour 2 Cup (32 tbs), sifted
  Pecans 1 Cup (16 tbs), chopped
  Angel flake coconut 4 Ounce (1 Can)
  Cream cheese 8 Ounce, softened (1 Package)
For cream cheese icing
  Oleo stick 1 (At Room Temperature)
  Vanilla 1 Teaspoon
  Confectioners' sugar 1 Pound (1 Package)
  Pecans 1 Cup (16 tbs), finely chopped or ground
Directions

GETTING READY
1) Preheat the oven to 325 degrees.
2) In a bowl, combine soda and buttermilk. Let stand for a few minutes.
3) In another bowl, beat egg whites until stiff.
4) To this, cream sugar, oleo and shortening.
5) Gradually add egg yolks, beating well after each addition.
6) To this creamy mixture, alternately add buttermilk with flour.
7) Stir in vanilla and then fold in egg whites.
8) Add pecans and coconut, stirring gently.

MAKING
9) Into 3 greased and floured layer pans (9 inches), pour this batter.
10) Bake for 25 minutes, or until the cake is done to the required consistency.
11) Cool thoroughly.

FINALIZING
12) In a bowl, combine cream cheese and oleo and mix well.
13) To this, add vanilla and slowly stir in sugar.
14) Beat till the icing reaches the required consistency for spreading and then add chopped pecans.

SERVING
15) Frost the cooled cake with the prepared icing and serve as required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Buttermilk
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
12

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