Italian Cream Cake Recipe

1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can flaked coconut
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans, or walnuts

Frosting:
1 package cream cheese, softened (8oz)
1 box confectioners' sugar, (1 pound)
1/2 stick margarine, softened (4 Tbs)
1 teaspoon vanilla

Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites.

Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.

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Cake Cream Italian Recipe

1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour

8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake. Good Cake Cream Italian Recipe.

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ITALIAN CREAM CAKE

1 stick butter
2 c. sugar
5 egg yolks
1 c. chopped nuts
1 tsp. vanilla
1/2 c. Crisco or other shortening
2 c. plain flour
1 c. buttermilk
1 tsp. soda
1 sm. can Angel Flake coconut
5 egg whites, stiffly beaten

Cream butter, shortening. Add sugar and egg yolks and beat well. Add flour and soda, which have been sifted together, alternately with buttermilk. Stir in vanilla and add nuts and coconut. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 25 minutes.

FROSTING FOR ITALIAN CREAM CAKE:

8 oz. cream cheese, room temperature
1 stick butter, room temperature
1 box powdered sugar
1 tsp. vanilla
1 c. nuts, optional

Mix all ingredients together and spread on layers and top of cake.

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Italian Cream Cake Recipe
more here:southernfood.about.com/od/coconutcakes/r/bln329.htm


Chocolate Italian Cream Cake - All Recipes - Cake
more here:cake.allrecipes.com/az/ChocolateItalianCreamCake.asp

Italian Cream Cake Recipe
more here:www.recipezaar.com/28718
Very moist and delicious.

Italian Creme Layer Cake - All Recipes - Cake
more here:cake.allrecipes.com/az/ItalianCremeLayerCake.asp
What really makes this 3-layer Italian Cream Cake is the toasted pecans.