Ingredients
-
1/2
-
1/2
-
2
-
5
-
1
-
2
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Italian Cream Cake,Southern Living; a classic,This was a moist cake, and it should be with with the all the fat in the recipe. For me, the flavor was just okay. In reading the reviews, I expected a little more from this recipe. I don’t think that I would make it again.,This recipe was given to me by a co-worker 20 years ago. I had not made it until now. Wish I had read the previous reviews about the frosting. DOUBLE the frosting ingredients (except for the nuts as previously posted) if frosting the entire cake. Next time I will likely make cupcakes rather than a three-layer cake; easier to manage. Holding onto the recipe.
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Steps
|
1
Done
|
Beat Butter and Shortening at Medium Speed With an Electric Mixer Until Fluffy; Gradually Add Sugar, Beating Well. |
|
2
Done
|
Add Egg Yolks, One at a Time, Beating Until Well Blended After Each Addition. |
|
3
Done
|
Add Vanilla; Beat Until Blended. |
|
4
Done
|
Combine Flour and Soda; Add to Butter Mixture Alternately With Buttermilk, Beginning and Ending With Flour Mixture. |
|
5
Done
|
Beat at Low Speed Until Blended After Each Addition. |
|
6
Done
|
Stir in Coconut. |
|
7
Done
|
Beat Egg Whites Until Stiff Peaks Form; Fold Into Batter. |
|
8
Done
|
Pour Batter Into Three Greased and Floured 9-Inch Round Baking Cakepans. |
|
9
Done
|
Bake at 350 Degrees For 25 Minutes or Until a Wooden Pick Inserted in Center Comes Out Clean. |
|
10
Done
|
Cool in Pans on Wire Racks 10 Minutes; Remove from Pans, and Cool on Wire Racks. |
