Italian cream cake
Italian Cream Cake recipe
This is the mixture we use for our wedding cakes.
- Ingredients – Cake
- 1 teaspoon baking soda
- 1 cup buttermilk
- 5 eggs, separated
- 2 cups of sugar
- 1 stick of butter
- 1/2 cup shortening
- 2 cups sifted all-purpose flour
- 1 teaspoon vanilla
- 1 cup chopped pecans
- One 4-ounce can of Angel Flakecoconut
- Ingredients – Frosting
- 2 sticks butter, room temperature (1 cup)
- Two 8-ounce packages cream cheese, softened
- 2 teaspoons vanilla
- 2 pounds confectioners sugar
- About 2 cups finely chopped pecans
Cake:Combine baking soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, butter, and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla, fold in egg whites. Gently stir in pecans and coconut. Pour into three 9-inch greased and floured layer pans. Bake at 325 degrees for 20 minutes or until cake tests done; watch closely! Frost when cake is cool to touch.
Frosting:Cream together butter and cream cheese. Add vanilla. Gradually add confectioners sugar. Beat until well blended, then add pecans.
Tags: recipe, Italian cream cake, cooking, diy