Recipe for cooking Italian Cream Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Italian Cream Cake

5 extra lrg. eggs, separated
2 c. sugar, divided
1/2 c. butter
1/2 c. margarine
1/2 tsp. salt
1 1/2 tsp. vanilla extract or flavoring
1 tsp. baking soda
1 c. buttermilk
2 c. all-purpose flour
1 c. finely chopped pecans
1 (3 1/2 ounce) can flaked coconut

Have ALL INGREDIENTS AT ROOM TEMPERATURE. Beat egg whites until they form soft peaks. Slowly add 1/2 c. sugar and beat until consistency of meringue. Set aside.

Cream butter, margarine, remaining sugar, salt and vanilla extract or flavoring, adding egg yolks one at a time until consistency of whipped cream. Stir baking soda into buttermilk. Add this mixture alternately with flour to butter mixture, beginning and ending with the flour. Fold in egg white mixture, then pecans and coconut. Pour batter into 3 (9-in.) cake pans, the bottoms of which have been greased and floured. Bake at 325 degrees F for approximately 40 mins.. Cool and remove from pans. Frost cakes and sides of cooled cake with Italian Cream Frosting. Cake should be refrigerated if not eaten the day it is made. Serves 16 to 20.

Italian Cream Frosting
3/4 c. butter
12 oz. cream cheese
1 1/2 tsp. vanilla extract or flavoring
1 1/2 (1 lb.) boxes powdered\sugar

Have ingredients at room temperature. Beat ingredients together to the consistency of whipped cream.