Italian Cream Cake

From the Kitchen of Gaynell Dodge of Big Sandy, TN

INGREDIENTS

Cake

  • 2 Cups of Sugar

  • 1 Stick of Margarine

  • 1/2 Cup of Shortening

  • 5 Eggs Yolks

  • 5 Egg Whites

  • 1 Cup of Butter Milk

  • 1 Tsp. of Baking Soda

  • 2 Cups of Flour

  • 2 Cups of Coconut

  • 1 Cup of Chopped Pecans

Filling

  • 8 Oz. of Cream Cheese

  • 1 Box of Powdered Sugar

  • 1/2 Stick of Margarine

  • 1 Tbs. of Vanilla

INSTRUCTIONS

Preheat your oven to 350ºF. Add all of the cake ingredients together, except for the egg whites, in a large mixing bowl, adding the egg yolks one at a time.  In another bowl, beat the egg whites stiff and then fold them into the batter.
Pour the batter into layer pans to bake at 350ºF, or if using a tube pan, bake at 325ºF, until a toothpick inserted in the center of the cake comes out clean.  For the filling, combine all ingredients, using the powdered sugar as needed. Spread filling between the cake’s layers.

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