Italian Cream Cake Recipe

Ingredients

For the Cake
 1 Cup chopped pecans
 1 Tsp. Vanilla
 1 Stick of soft butter
 1 Can of shredded coconut
 2 Cups of flour
 2 Cups of sugar
 5 Separated large eggs
 1 Tsp. of baking soda
 1 Cup buttermilk
 ½ Cup Shortening
For the Frosting
 1 Cup of chopped walnuts
 1 Box powdered sugar
 1 Tsp. Vanilla
 8 Ounces of cream cheese
 4 Tbsp. of butter

Directions

For the cake
1

In a large bowl cream shortening, sugar, egg yolks and butter.

2

Add buttermilk, flour and mix it well.

3

Then add coconut, pecans, vanilla and mix again.

4

In a separate bowl, beat egg whites until stiff, fold them into a cake mixture.

5

At 325° bake for 30-35 min. in 3 layered pans.

6

Before frosting, let it cool.

For the Frosting
7

Mix the frosting and spread it on layers.

8

On the first layer of icing spread 1/3 of the chopped walnuts, do the same with the second layer.

9

Finish by spreading the frosting on top and on sides of the cake.

10

On top place 1/3 of the chopped walnuts.

Ingredients

For the Cake
 1 Cup chopped pecans
 1 Tsp. Vanilla
 1 Stick of soft butter
 1 Can of shredded coconut
 2 Cups of flour
 2 Cups of sugar
 5 Separated large eggs
 1 Tsp. of baking soda
 1 Cup buttermilk
 ½ Cup Shortening
For the Frosting
 1 Cup of chopped walnuts
 1 Box powdered sugar
 1 Tsp. Vanilla
 8 Ounces of cream cheese
 4 Tbsp. of butter

Directions

For the cake
1

In a large bowl cream shortening, sugar, egg yolks and butter.

2

Add buttermilk, flour and mix it well.

3

Then add coconut, pecans, vanilla and mix again.

4

In a separate bowl, beat egg whites until stiff, fold them into a cake mixture.

5

At 325° bake for 30-35 min. in 3 layered pans.

6

Before frosting, let it cool.

For the Frosting
7

Mix the frosting and spread it on layers.

8

On the first layer of icing spread 1/3 of the chopped walnuts, do the same with the second layer.

9

Finish by spreading the frosting on top and on sides of the cake.

10

On top place 1/3 of the chopped walnuts.

Italian Cream Cake Recipe