A classic Southern Italian Cream Cake. This rich, tender layer cake is packed with chopped walnuts and coconut, then covered in a decadent cream cheese frosting.
Author
Unknown
Recipe
For the Cake
| Measurements | Ingredients |
|---|---|
| 1 stick (½ cup) | Margarine or Butter, softened |
| 1/2 cup | Crisco (Shortening) |
| 2 cups | Sugar |
| 5 | Eggs, separated |
| 1 tablespoon | Vanilla Extract |
| 2 cups | Flour |
| 1 teaspoon | Baking Soda |
| 1/2 teaspoon | Salt |
| 1 cup | Buttermilk (See Note) |
| 1 cup | Walnuts, chopped |
| 2 cups | Coconut, shredded |
For the Icing
| Measurements | Ingredients |
|---|---|
| 8 ounces | Cream Cheese, softened |
| 1 stick (½ cup) | Margarine or Butter, softened |
| 1 box (1 lb) | Powdered Sugar |
| 1 teaspoon | Vanilla |
Instructions
For the Cake
- Preheat the oven to 350°F. Grease and flour three 8-inch or 9-inch round cake pans.
- In a clean bowl, beat the 5 egg whites with an electric mixer until stiff peaks form. Set aside.
- In a separate large bowl, cream together the sugar, margarine, and Crisco until light and fluffy.
- Beat in the vanilla, then add the 5 egg yolks one at a time, beating well after each.
- In another bowl, whisk together the flour, baking soda, and salt.
- Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the beaten egg whites, followed by the walnuts and coconut.
- Divide the batter evenly among the three prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
For the Icing
- In a large bowl, beat the softened cream cheese, margarine, and vanilla until smooth and creamy.
- Gradually beat in the powdered sugar until the frosting reaches a smooth, spreadable consistency.
- Frost the cooled cake layers, spreading icing between each layer and over the top and sides of the cake.
Note
The original recipe card does not list a liquid for the cake batter, which is essential. One cup of buttermilk has been added, as it is the traditional liquid used in Italian Cream Cake and works with the baking soda for leavening.
