cakes, desserts
Italian Cream Cake
Source: Mom's Black Book
URL: http://nalbone.us/recipes/
Servings: 20
Preparation Time: 15 minutes
Start to Finish Time: 40 minutes
Ingredients
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 1/2 ounces coconut flakes, canned
- 1 cup chopped pecans
- Cream Cheese Frosting
Directions:
- Preheat oven to350, grease and flour 3 9-inch round cake pans.
- Beat butter and shortening in a large mixing bowl at medium speed with an electric mixer.
- Gradually add sugar, beating well.
- Add eggs, one at a time, beating after each addition.
- Combine flour and soda, add to creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix after each addition.
- Stir in vanilla, coconut and pecans.
Pour batter into 3 greased and floured 9-inch round cake pans. - Bake at 350 °F for 20 to 25 minutes or until a wooden pick inserted into the center comes out clean.
- Cool in the pan 10 minutes. Remove from the pan and let cool completely on wire racks.
- Frost with Cream Cheese Frosting
Per Serving (excluding unknown items): 530 Calories; 25g Fat (42.2% calories from fat); 5g Protein; 73g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 200mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 4 Other Carbohydrates.