Italian Cream Cake
Italian Cream Cake is an moderately easy dinner. Made with 2 c. sifted flour, 1/2 c. shortening, 1 stick margarine, 1 c. buttermilk and 1 tsp. baking soda, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Combine baking soda and buttermilk, set aside.
Separate eggs and beat whites until stiff, set aside.
Cream together sugar, butter and shortening.
Add egg yolks one at a time, beating well after each addition.
Add buttermilk and vanilla alternately with flour (beginning and ending with flour).
Mix well.
Fold in egg whites.
Add pecans and coconut gently.
Pour into 3 (9-inch) greased and floured cake pans or one greased and floured 9 x 13-inch pan.
Bake at 325Β° for 30 to 35 minutes or until cake is done.
Cool in pan for 10 minutes.
π· Perfect Pairings
Complete your meal with these
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