Tuesday, August 9, 2011

Italian Cream Cake

Posted by Lori:

One of my favorite cakes my grandma used to make was Italian Cream Cake.  I don't ever remember this cake or her Strawberry Cake being made in an 8 x 10 inch pan, but each was always a round two or three layered cake.  They were always delicious!

Italian Cream Cake (Grandma Sibyl's recipe)

2 cups sugar                                            
1/2 cup shortening
1 stick butter
5 eggs (separated and read directions below for adding!)
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
2 cups Angel flake coconut
1 cup pecans, chopped

Cream together sugar, shortening, and butter.  Add egg yolks, one at a time, beating well between additions.  Add baking soda to flour.  Alternately add soda/flour and buttermilk to creamed mixture.  Add coconut and pecans.  Beat 5 egg whites until stiff and fold into batter with a spatula.  Bake in three greased and floured, round 8 inch cake pans.  Bake for 25 minutes in PREHEATED 350 degree oven.  Cool before icing.

8 ounce package cream cheese
1 stick butter
1 pound powdered sugar
1 teaspoon vanilla
1 1/2 cup chopped pecans, if desired

In medium mixing bowl, mix together cream cheese and butter.  Add powdered sugar and vanilla and mix until well blended.  Spread onto top of bottom cake layer.  Top with middle cake layer.  Ice middle layer, then top with top cake layer.  Ice entire cake with icing.  (NOTE:  If icing is too thick, add a few drops of hot water.)
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