Italian Cream Cake

Not much is known about the origin of the Italian cream cake. The recipe apparantly first appeared in the southern part of the United States and was the creation of an Italian baker who had moved to the U.S.

Italian Cream Cake Recipe

2 cups flour
2 cups sugar
1 stick of butter or margarine
1 cup buttermilk
1 small can flaked coconut
5 egg whites, stiffly beaten
5 egg yolks
1/2 cup of shortening
1 teaspoon baking soda
1 teaspoon vanilla
1 cup of chopped walnuts (pecans can also be used)

Preparation instructions:
Cream the margarine and shortening and then add sugar. Add the egg yolks and then beat well. Mix the soda and flour and add to the creamed mixture alternately with buttermilk. Stir in the vanilla. Add the coconut and nuts at the same time. Fold in the egg whites.

Pour the batter into 3 cake pans that have been greased and floured and then bake at 350 degrees for 25 to 30 minutes.

Frosting Ingredients:
8 Ounces of softened cream cheese
1 pound confectioners' sugar
4 tablespoons of softened margarine
1 teaspoon vanilla

Frosting Instructions:
Beat the cream cheese until smooth and then stir in the sugar. Add the vanilla and beat the mixture until smooth. Spread it on the cake and sprinkle the top with the walnuts or pecans.

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