Italian Cream Cake

Serves: 12
Total Calories: 951


1/2 cup butter
1 cup shortening
2 cups sugar
2 teaspoons mexican vanilla extract
1 cup buttermilk
1 teaspoon baking soda
1 pinch salt
5 eggs, separated
1 cup chopped nuts
2 cups flour
1 cup coconut
1 (8-ounce) package cream cheese
1 teaspoon mexican vanilla extract
1 (2-pound) box powdered sugar
1/2 cup nuts or coconut, optional


Cream first 3 ingredients together then add the next 4 ingredients and egg yolks, then add nuts, flour and coconut. Beat 5 egg whites until stiff then fold into batter with a spoon softly. Grease and flour a 9 x 13-inch pan and bake at 350°F for 30 minutes until done.

FROSTING: Mix together last 4 ingredients until creamy and frost cake when it has cooled.

Nutritional Facts:

Serves: 12
Total Calories: 951
Calories from Fat: 395

This Italian Cream Cake recipe is from the Cook'n with Kathy: Desserts Cookbook. Download this Cookbook today.

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