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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Secrets From The Skillet, 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
1/2 cup oleo, softened
1/2 cup shortening
5 eggs, separated
1 tsp. soda
1 cup buttermilk
2 cups flour, sifted
1 cup Angel Flake coconut
1 tsp. vanilla

Icing:
1½ lb. powdered sugar, sifted
8 oz. pkg. cream cheese
1/2 cup oleo
1½ tsp. vanilla
1 cup chopped pecans
milk (to moisten)
Directions:
Directions:
Cream sugar, oleo and shortening. Add egg yolks, beating after each addition. Dissolve soda in buttermilk and add alternately with flour to egg mixture. Add coconut; fold in stiffly beaten egg whites. Add vanilla. Pour into three 9 inch cake pans, greased or sprayed with Pam. Bake at 350 degrees for 25 to 30 minutes. Cool cakes.
Icing: Mix oleo and cream cheese. Add sugar, vanilla and nuts. Moisten with milk to spread consistency. Spread between layers and on sides and top of cake.

 

 

 

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