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Italian: Cream Cake

Source of Recipe

Internet


Recipe Introduction

This Italian sponge cake is light and flavorful. Vanilla, pecans and coconut are the heart of its success.

Recipe Link: www.my-meals.com

List of Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups flour
1 teaspoon baking soda
1 (8-oz.) carton of buttermilk
4 ounces flake coconut
1 cup chopped pecans
1 teaspoon vanilla

Cream Cheese Icing:
1package (3-oz.) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla
2 cups powdered sugar







Recipe

Preheat oven to 350°F. Grease a 13x9x2-inch baking pan.

Cream butter and shortening in a large mixing bowl; add sugar gradually and beat until smooth. Add egg yolks, beating well; set aside.

Beat egg whites to soft peaks in a separte bowl; set aside.

Sift together flour and baking soda. Add to creamed mixture alternately with buttermilk. Stir in coconut, pecans and vanilla. Gently fold in egg whites. Pour into prepared baking pan and bake for 30 minutes or until a toothpick comes out clean when inserted in center of cake. Remove from oven and let cool on wire rack.

Cream Cheese Icing:
In a mixing bowl beat together cream cheese, butter and vanilla. Mix in powdered sugar.
Apply to your favorite cake or try it with Italian Cream Cake.

YILED: 12 Servings