Italian Cream Cake is an old fashioned cake recipe made with self-rising flour, butter, coconut, and nuts, then topped with a yummy Cream Cheese Frosting.
A caterer served this at my friend's wedding reception in the early 1970's. It is often referred to as an Italian Wedding Cake although it is more southern than Italian. It's history is not known.
This delicious, moist cake was a first place Blue Ribbon winner at the Guilford County Fair in Greensboro, North Carolina, in the 1970s.
The ground nuts give it a special taste and texture.
You will enjoy serving it to your family any day or on special occasions.
This cake sells very well at bake sales!
2 cups sugar
1/2 cup solid vegetable shortening
1 stick butter
5 eggs, separated
1 teaspoon vanilla flavoring
1 cup buttermilk
1 teaspoon baking soda
2 cups sifted self-rising flour
1 cup pecans. ground
1 small can Angel Flake coconut
Cream shortening and butter. Add sugar and cream until light and fluffy. Add egg yolks, one at a time creaming after each addition. Stir in vanilla. Stir soda into buttermilk and quickly add alternately with flour to creamed mixture. Fold in ground nuts and coconut.
Bake in three 8 inch or 9 inch baking pans in a
preheated oven 350F. 25-30 minutes.
1 stick butter
8 oz. cream cheese
1 teaspoon vanilla
1 lb. powdered sugar
4-6 tablespoon milk
Let ingredients get to room temperature. Cream butter and cheese
together. Stir in vanilla. Beat in sugar adding enough milk to make a
soft spreading consistency. Spread frosting between layers, on tops and
sides. Cake best served at room temperature.
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