Monday, February 8, 2010

Italian Cream Cake


2 cups sugar
1/2 cup shortening
1/2 cup butter
5 egg yolks
2 cusps sifted cake flour
1 Tsp soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
2 cups choppend pecans
5 egg white siffly beaten
2 cups flaked coconut

1 cup butter (room temperature)
2 package (8 oz each) cream cheese
2 package (16 oz each) powdered sugar
3 tsp. vanilla
1 cup ground pecans

For cake:
Cream sugar, shortening and butter. Add yolks, one at a time. Combine dry ingredients, add to creamed mixture alternately with buttermilk and vanilla. Mix well. Stir in coconut and nuts. Gently fold in egg whites. Pour into 3 greased, floured 9-inch pans. Bake at 350 degrees for 30 to 35 minurtes.

For icing:
Combine first four ingredients. Beat until smooth. Add nuts.

The pictures below are from my first Italian Cream Cake...I think it was my fifth birthday. 
Thanks Aunt Becky! 

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