Italian Cream Cake

Mrs. La Rue Hern

  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup vegetable shortening
  • 2 cup sugar
  • 5 egg yolks
  • 5 egg whites
  • 1 tsp vanilla
  • 2 cup all-purpose flour
  • 1 tsp soda
  • 1 cup buttermilk
  • 1 can coconut
  • 1 cup chopped walnuts or pecans

In large bowl of electric mixer cream butter or margarine thoroughly. Gradually add sugar and beat until light and fluffy. Add egg yolks and vanilla. Sift flour with soda three times; Then add to batter, alternately with buttermilk. By hand stir in coconut and nuts. Beat egg whites until stiff but not dry. Carefully fold in egg whites.

Turn into greased and floured cake pans, 3 – 9 inch pans.

Bake at 350° for 25 minutes.

Icing For Italian Cream Cake by Peggy Ginn:

  • 1 (8 oz) package cream cheese, softened
  • 1 box powdered sugar
  • 1/3 cup chopped nuts
  • 1/2 stick butter
  • 1 tsp vanilla

Cream cheese and butter together, add sugar and vanilla.

Sprinkle on top of cake with chopped nuts.

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