Press enter to see results or esc to cancel.

Italian Cream Cake recipe

visitor recipe“This is the best cake I’ve ever eaten.I worked in the library at a University which will remain namelessto protect the employee who sneaked the recipe out of Food Serviceand passed it around throughout the university!” Recipesubmitted by Jackie Kay.

Recipe: Italian Cream Cake

1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 (3 1/2-ounce) can flaked coconut (or about 1 1/4 cups)
1 cup chopped pecans

  • Cream butter and shortening. Add sugar,beat until mixture is smooth. Add egg yolks and beat.
  • Combine flour and baking soda: add tocreamed mixture, alternately with buttermilk. Stir in vanilla,coconut, and pecans. Fold in stiffly beaten egg whites. Pourbatter into well greased 13 x 9 x 2-inch baking pan.
  • Bake at 350°F (175°C) for 40 to45 minutes.

    Cream Cheese Icing:
    1 (8-ounce) package cream cheese, softened
    1/2 cup butter, softened
    1 (1-pound) package or 4 cups powdered sugar, sifted
    1 teaspoon vanilla extract
    Chopped pecans

  • Beat cream cheese until smooth. In separatebowl, combine sugar and butter; mix well. Add to cream cheese.Stir in vanilla and beat until smooth. Frost cool cake in pan.Top with chopped pecans. Store in refrigerator.

    Makes 12 servings.

    Note: “I’ve also seen this cake preparedas a three layer cake. With pecans around the sides of the cakeafter it’s frosted. Baking time may need to be adjusted. Thisis a delicious cake!” – J.J.

    Italian Cream Cake – Lynn's Recipes

    If the Italian Cream Cake recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment