Italian Cream Cake
Source of Recipe
The Advocate 2/10/05 Recipe is from Mertis Edwards.
List of Ingredients
1 stick butter
1/2 cup canola oil
2 cups sugar
5 eggs, separated
1 tsp. baking soda
1 cup buttermilk
2 cups self-rising flour
1 tsp. vanilla
1 1/2 cups coconut
1 cup chopped pecans
Icing (recipe follows)
Recipe
1. Cream butter, oil and sugar. Add egg yolks, one at a time, beating after each addition.
2. Stir baking soda into buttermilk. Add flour into sugar mixture, alternating with buttermilk. Add vanilla, coconut and pecans.
3. Beat egg whites until stiff and gently fold into the mixture.
4. Spray 3 (8- or 9-inch) baking pans with cooking spray. Pour batter into the pans, dividing evenly among the three. Bake in a preheated 325-degree oven for 45 minutes. Cool and ice between layers and on top and sides of cake.
Icing
1 1/2 (8-oz.) pkgs. of cream cheese, softened
1 1/2 sticks butter, softened
1 1/2 tsps. vanilla
1 1/2 lbs. powdered sugar
1 cup chopped pecans
Beat cream cheese and butter. Add vanilla, powdered sugar and pecans. Beat until mixture is of spreading consistency.
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