Wednesday, July 13, 2011

Italian Cream Cake

A great go-to cake! I've had this recipe for many years. Everyone loves it. 

Italian Cream Cake:
2 c . sugar
1 stick unsalted butter
1/2 c. Crisco
5 eggs, Separated
2 c. flour
1 c. buttermilk
1 tsp. baking soda
2 c. coconut
1/2 c. chopped pecans (Optional)

Cream butter, sugar, Crisco. Add egg yolks one at a time. Add soda. Add buttermilk alternately with flour. Beat egg whites to stiff peak. Gently fold egg whites into cake batter. Fold in coconut. Place immediately into prepared pans and bake 20-30 min at 350 degrees F.
Yield two 8" or 9" layers.

Frost with Cream Cheese Icing:
8 oz cream cheese
1/2 stick unsalted butter
1 pound powdered sugar 
1 tsp. vanilla
Cream together cream cheese and butter. add in vanilla. Slowly add in powdered sugar.