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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sugar
5 eggs-separated
1 stick butter
1/2 cup Crisco
2 cups cake flour
1 cup buttermilk
1 cup coconut
1 tsp.. soda
1 cup chopped pecans
1 tsp.. Vanilla

Icing

1 8oz. cream cheese
1/2 stick butter
1 box Powdered Sugar
1 cup chopped pecans
1 tsp. vanilla
Directions:
Directions:
Cake:
Cream butter and Crisco. Add sugar and beat well till creamy. Add egg yolks, beating well. Add soda to buttermilk, mixing alternately with the flour to sugar mixture: beating slowly. Add coconut and pecans then FOLD in beaten egg whites. Makes 3 layers. Bake at 325-350 for 40 minutes or until done, using layer cake pans. Treat pans with cooking spray and lightly flour before pouring batter in.

Icing:
Cream together and spread on cake. A very moist and rich cake which will stay fresh for several days.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2.5 hours
Personal Notes:
Personal Notes:
A St. Louis Tradition. Liz had this for her 15th Birthday. A must try recipe. Moist and delicious to the last crumb!

 

 

 

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