Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Italian Cream Cake
| 1 stick butter |
| ½ cup shortening |
| 2 cups flour |
| 1 cup buttermilk |
| 1 1/3 cup Bakers Angel Flake Coconut (1 can) |
| 5 eggs, separated |
| 2 cups sugar |
| 1 teaspoon soda |
| 1 teaspoon vanilla |
| 1 cup chopped nuts |
Cream oleo and shortening. Add sugar and beat. Add egg yolks and beat. Combine flour and soda and alternate adding to the sugar mixture with one cup of buttermilk. Add vanilla, coconut, and nuts. Fold in beaten egg whites. Bake 350 for 25 minutes in three 9" well greased cake pans.
Frosting:
8 ounces cream cheese
½ stick butter (4 tablespoons)
1 box confectioner’s sugar
1 teaspoon vanilla.
Cream together all ingredients. Spread between each layer and over entire cake. Top with chopped nuts.
NOTE: This recipe is in the Eustis Service League Cookbook, "Just a Dash of Eustis II". There is a note with the recipe in large print that says: THIS CAKE HAS NO SALT! And it is very good and very moist! I do keep it in the refrigerator because of the cream cheese frosting. It did not call for sifting the flour, but mother told me to always sift flour, so I do when baking cakes. Also, I didn’t butter one of my cake pans very much and it was quite difficult getting out that layer. Next time I’ll just spray them with Pam.