Italian Creme Cake -- Quad-Cities Online Recipe Book
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Italian Creme Cake

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Ingredients

1 stick butter
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups all purpose flour
1 teaspoon baking soda
1 cup buttermilk
5 egg whites, beaten
1 cup chopped nuts
1 cup flaked coconut
1 1/2 teaspoons vanilla
Icing
8 ounces cream cheese, softened
1 box (1 pound) confectioners' sugar
1/2 stick butter softened at room temperature
1 teaspoon vanilla

Instructions

Cream butter and shortening together. Add sugar and mix well. Add slightly beaten egg yolks. Mix well into the sugar butter mixture. Add flour alternating with buttermilk. Dissolve the baking soda in the vanilla and add to the flour mixture. Fold in beaten egg whites and add coconut and nuts. Bake in three 9-inch layer cake pans that have been greased and floured or one 9x13-inch pan at 350 degrees for approximately 45 minutes. For icing, mix cream cheese and butter. Add sugar and vanilla. Beat well to spreading consistency. Frost cake and allow to sit at least 3 hours before serving.

Linda Gist-Fossett
Davenport




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