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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from From Illinois to Africa, 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:  
Cake:
1 cup buttermilk
1 teaspoon baking soda
2 cup sugar
2 cup flour
5 eggs – separated
1 teaspoon vanilla
2 sticks soft oleo
1 cup chopped pecans
1 can coconut

Frosting:
1 stick soft oleo
1 8-oz package soft cream cheese
1 teaspoon vanilla
1 box powdered sugar
1 cup coconut
1 cup chopped pecans
Directions:
Directions:
Cake:
Cream oleo and sugar together. Add egg yokes one at a time, beating well after each addition. Mix baking soda into buttermilk. Add buttermilk mixture alternating with the flour into the egg mixture. Beat egg whites until light & frothy. Fold into the cake mixture and then add vanilla, nuts, and coconut. Pour into a greased/floured (or sprayed with non-stick cooking spray) 9x13 pan. Bake at 350 degrees for 45 minutes. If using a jelly roll pan, bake for 20-23 minutes. Test to see when cake is done and then remove from oven. Allow to cool before frosting.

Frosting:
Mix all ingredients – in order. Frosting will be thick. Spread onto cake.

 

 

 

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