Recipe Archives->Cakes->Italian Cream 03

Italian Cream Cake
Yield: 8 Servings

1 c buttermilk
2 c sugar
5 eggs separated
8 oz butter
1/2 c shortening
2 c flour sifted
1 ts vanilla
1 c pecans chopped
1 small can coconut

8 oz softened cream cheese
4 oz butter, room temp
16 oz confectioners sugar, sifted
1 ts vanilla

Combine soda and buttermilk; set aside. Beat egg whites until stiff.
Cream sugar, butter and shortening. Add 1 egg yolk at a time,
beating well after each. Add buttermilk alternating with flour to
cream mixture. Stir in vanilla, fold in egg whites gently. Stir in
pecans and coconut. Bake in three 9 inch round or two 9x5 by 2.5
inch pans, floured and greased at 325 deg. for 25 to 30 minutes.
Hints; to prevent watering, wait to beat egg whites until right
before using them. Icing; Cream cheese and butter well.  Add vanilla,
beat in sugar a little at a time until spreading consistency.

Printable version: italian-cream03.txt.