Monday, October 8, 2012
Italian Cream Cake
ITALIAN CREAM CAKE
1 c. buttermilk
1 tsp. soda
5 eggs, separated
2 c. sugar
1 stick butter
1/2 c. shortening
2 c. flour
1 tsp. vanilla
1 c. chopped pecans
1 sm. can coconut
1/2 tsp. salt
Combine buttermilk and soda. Cream sugar, butter, shortening and salt. Add egg yolks, one at a time. Add buttermilk alternating with flour. Stir in vanilla. Fold in beaten egg whites. Stir in pecans and coconut. Bake 3 layers 25 minutes at 325 degrees. (Oblong pan approximately 40 minutes.)
ICING FOR ITALIAN CREAM CAKE:
5 egg whites
8 oz. cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
Blend until smooth and creamy.
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2 comments:
Wow! Pecan's in the cake? The recipe I have is so different. The cake does not contain pecans, it's in the Nutty Cream Cheese Frosting, not in the batter. Where did you find this version? The egg whites are beaten and folded into the batter. I was just wondering........
I would like to try this recipe. Thanks for sharing it. :) I had several from Sam's club. They are expensive and were always sold out.
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