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Italian Cream Cake
This is one of my favorite cakes. I don't like coconut unless it's coconut flavored rum so I leave it out. It tastes fine to me.
INGREDIENTS:
1 stick butter, (8 Tbs)
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)
1/2 stick butter, softened (4 Tbs)
1 box confectioners' sugar, (1 pound)
1 teaspoon vanilla
PREPARATION:
Cream butter 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 and butter until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
For a chocolate version, add ¼ cup cocoa powder to each both the cake mix and frosting.
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Love me some him.
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