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ITALIAN CREAM CAKE AND CREAM CHEESE FROSTING Recipe

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This recipe for ITALIAN CREAM CAKE AND CREAM CHEESE FROSTING is from GLENDALE CHRISTIAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
2 c. all-purpose flour
1 tsp. baking soda
5 eggs (separated)
1 stick butter softened
1/4 c. vegetable shortening
1/4 c. vegetable oil
2 c. sugar
1 c. buttermilk
1 tsp. vanilla
1 can (3.5 oz.) flaked coconut
1/2 c. chopped nuts
CREAM CHEESE FROSTING:
1 pkg. (8 oz.) cream cheese
1/2 stick butter
1 tsp. vanilla extract
1 lb. box (16 oz.) powdered sugar
1/2 c. finely chopped nuts to decorate top of cake
Directions:
Directions:
Preheat oven to 350 degrees F. CAKE: Grease and flour three 9 in. cake pans. In a medium size bowl, sift the flour. Add the baking soda to the flour and sift again and set aside. In a small mixing bowl, beat egg whites until stiff peaks form. Set aside. Cream butter, shortening, and oil. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Add flour alternately with buttermilk to the cream mixture. Stir in vanilla then the coconut and nuts. Fold in egg whites. Pour into the 3 greased and floured cake pans. Bake 25 to 30 minutes until done and a toothpick comes out clean.
FROSTING: With an electric mixer, cream the cream cheese and butter. Add the vanilla and powdered sugar. Mix well. Frost the layers and top of cake. Add the nuts on top.
Personal Notes:
Personal Notes:
See Diabetic and Allergen Free category for the gluten free version.

 

 

 

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