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ITALIAN CREAM CAKE 2 c. sugar 1/2 c. butter (1 stick) 1/2 c. shortening 5 egg yolks 5 egg whites, stiffly beaten 1 c. chopped nuts 1 c. Angel Flake coconut 2 c. sifted cake flour 1 tsp. soda 1 tsp. vanilla 1 c. buttermilk Cream sugar, butter and shortening together until fluffy. Add egg yolks, one at a time, beating after each one. Add flour and soda alternately with buttermilk and vanilla. Mix well. Add pecans and coconut. Fold in stiffly beaten egg whites (not dry). Pour into greased and floured 9 x 13-inch pan or 3 (9-inch) cake pans. Bake at 325 degrees for 40 to 45 minutes (until cake springs back from touch). Cool, frost with cream cheese frosting or Italian Cream Cake Frosting. Italian Cream Cake Frosting (Cream Cheese Frosting): 8 oz. cream cheese 6 Tbsp. butter 1 lb. confectioners sugar 1 tsp. vanilla 1 c. chopped nuts Cream the cream cheese, butter, sugar and vanilla together until smooth and fluffy. Add nuts. Frost tops of cake only. Keep refrigerated. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |