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Italian Cream Cake

September 4, 2008

My mom just sent me another one of her great cake recipes, and just in time because I was looking for something to post today. This is a rich spicy cake- kind of like carrot cake without the carrots.  If you add 1/4 c cocoa to both the cake batter and the frosting you will have Chocolate Italian Cream Cake.


½ cup butter, softened

½ cup Crisco shortening, not butter flavor

2 cups granulated sugar

5 egg yolks

2 cups all purpose flour

1 tsp baking soda

1 cup buttermilk

1 tsp vanilla extract

1 cup flaked coconut

1 cup chopped pecans

5 egg whites, stiffly beaten


Prepare 3-9” round cake pans (spray sides of pan with cooking spray and place a circle of parchment paper in pan). Cream butter and sugar until light and fluffy; add sugar and beat smooth. Add egg yolks and mix well. Combine flour and soda. Add to creamed mixture alternately with the buttermilk; mixing well each time. Add vanilla, coconut and pecans. Beat egg whites until stiff peaks form and gently whisk into the cake batter. Divide evenly into 3 pans and bake 24-25 minutes at 350. Cool in pans 10-15 minutes, then turn cake out, remove parchment paper and set cake on rack to cool. Frost with the Italian Cream Cake Frosting. (Add ¼ cup cocoa powder to flour mixture for a chocolate cake.)

Italian Cream Cake Frosting:

1 stick butter, softened

1 (8 oz.) package Philadelphia Brand Cream Cheese, softened

4-4¼ cups sifted confectioner’s sugar (use 10 X sugar)

1 tablespoon vanilla extract

2 tablespoons evaporated milk

½ -1 cup chopped pecans

Whip butter and cream cheese together until smooth. Carefully mix in sugar, add vanilla and evaporate milk and mix well, scraping bowl as needed. Mix in pecans. Frosts a 9” round 3-layer cake on tops and sides. Store cake in refrigerator. (Add ¼ cup cocoa powder to mixture for chocolate frosting.)

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