Italian cream cake

 
                             ITALIAN CREAM CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Butter
      1/2   c            Shortening
    2       c            Sugar
    5                    Eggs (separated)
    2       c            Flour
    1       t            Soda
    1       c            Buttermilk
    1       t            Vanilla
    1       cn           Flaked coconut (3-1/2 oz.)
    1       c            Pecans (finely chopped)
                         -----ICING-----
    8       oz           Cream cheese (softened)
      1/4   c            Butter
    1       lb           Powdered sugar (sifted)
    3       tb           Water
    1       t            Vanilla
      1/3   c            Pecans (finely chopped)
 
   Preheat oven to 325 degrees.  Cream butter and shortening; add sugar and
   beat until mixture is smooth.  Add egg yolks one at a time, beating
   thoroughly after each addition.  Combine flour and soda; add to creamed
   mixture alternately with buttermilk.  Stir in vanilla.  Add coconut and
   chopped pecans.  Fold in stiffly beaten egg whites.  Pour batter into 3
   greased and floured 8 inch cake pans.  Bake for 25 minutes or until cake
   tests done.  Cool.
   
   ICING: Blend cream cheese and butter until smooth.  Add powdered sugar and
   water, beating until smooth.  Add vanilla and blend.  Spread between layers
   and top and sides.  Sprinkle top with pecans.
   
   NOTE: For more flavor and taste, coconut and pecans may be added between
   the layers.
   
   SOURCE: DIXIE DINING, a recipe collection published by the GFWC
   :       Mississippi Federation of Women's Clubs, Inc.
   :       Contributed by Mrs. R.H. Bell
   :       Typed for you by Nancy Coleman.
  
 
 
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