Italian Cream Cake     Back to Cakes     Printer Friendly Page

Recipe By: Orville
Preparation Time: 0:45

1/2 cup butter (1 stick)-- softened
1/2 cup shortening
2 cups sugar
5 egg yolks
1 teaspoon baking soda
2 teaspoons vanilla
1 cup buttermilk
2 cups flour
1 cup coconut
1 cup pecans -- chopped
5 egg whites -- beaten

Cream butter, shortening, sugar, and egg yolks. Add baking soda, vanilla, and buttermilk. Mix until smooth. Add flour and mix well. Add coconut and pecans and mix until blended. Fold in beaten egg whites by hand. Pour batter into a 13" X 9" pan (1/4 sheet) or 2 9" round cake pans sprayed with cooking spray. Bake at 350 degrees until cake tests done. Cool in pans for a few minutes then turn out onto cooling racks to cool. When cool frost cake with a cream cheese frosting.