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Ingredients
| margarine (oleo): 1 cup |
| granulated sugar: 2 cups |
| eggs: 5 (yolks) |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| buttermilk: 1 cup |
| walnuts (chopped): 1 cup |
| coconuts (shredded): 3/4 cup |
| vanilla extract: 1 tsp |
| eggs: 5 (whites) |
| salted butter: 1/3 cup |
| cream cheese: 12 oz |
| powdered sugar (unsifted): 5 cups (sifted) |
| vanilla extract: 1 tsp |
Old Pecan Streets Italian Cream Cake
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- Grease and flour 2 nine-inch round pans.
- In a large mixing bowl, cream margarine with white sugar.
- Add the egg yolks one at a time, beating after each addition.
- Sift together flour and soda.
- Alternate adding the dry ingredients into the creamed mixture with buttermilk.
- Add the walnuts, coconut, and vanilla.
- Beat the egg whites until stiff and fold them into the batter.
- Pour the batter into the cake pans and bake for 45 minutes in a 350-degree oven.
- Remove from oven and allow to cool.
- While cake is cooling, make the cream cheese icing.
- Cream butter with cream cheese.
- Add powdered sugar; mix well.
- Add vanilla and beat until smooth.
- Place one cake layer on a cake plate, and ice the top.
- Cover with the second cake layer.
- Ice the sides and top of the cake.