recipe
Jun
05
2008

Recipe of the Day: Italian Cream Cake

with Cream Cheese Frosting. Preheat oven to 350. Grease and flour 3 (9 inch) or 4 (8 inch) round cake pans.

  • 2 cups white sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 5 egg yolks
  • 2 cups all purpose flour or 2 cups plus 2 TBSP cake flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 cup chopped pecans
  • 2 cups coconut
  • 5 egg whites, beaten stiff
  • 1 cup buttermilk

Cream sugar, butter and shortening. Add egg yolks and mix well. Mix flour, salt, baking soda in a bowl. Add this flour mixture alternately with the buttermilk. Mix well. Add vanilla, pecans and coconut. Mix well. Then gently fold in egg whites. Divide evenly between your pans. Bake for 25-35 minutes. Cool in pans 10 minutes then turn out on a rack to finish cooling. Frost when completely cool.

Frosting:

  • 8 ounces cream cheese at room temp
  • 1/2 cup butter at room temp
  • 1 tsp vanilla
  • 1 pound confectioners sugar

Beat cream cheese and butter until light. Add vanilla and mix well. Add confectioners sugar a cup at the time and when all in incorporated beat on high until light and spreading consistency.

Rachel did the frosting and it looks lovely!

She also whipped up Dear Old Dad a pan of Butterscotch Blondies. I will get her to post the recipe later.

How about that! Got it done! Please read over it before you start and if you have any questions let me know. Back to work!

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MMM…those both look wonderful!! Can’t wait to see the brownie recipe!!

PS. I was wondering if you could change my link in your list from my old muses to my updated Oak Cottage one? I would be honored and since I am not writing at Maries Muses anymore it’s kind of dead space, although I guess there is a lot of nice stuff still on there. Thanks!

Can’t wait for the brownie recipe and that cake is to die for. I’ll be making that soon. Thanks. xxoo

LINDA

YOUR RECIPE LISTS 5 EGG YOLKS. MIXING INSTRUCTIONS ASK FOR EGG WHITES.
WHICH ONE IS CORRECT?

Please re-read recipe…you use both.