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Title: Italian Cream Cake [2-I]
Categories: 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 | cn | Coconut(sm can) |
| ICING | ||
| 1 | pk | (8oz) softened cream cheese |
| 1 | pk | (4oz) butter room temp |
| 1 | pk | 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.
Source: Austin American Statesman Posted by Ken Strei From: Wesley Pitts By
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