Italian Cake With Cream Cheese Icing


  • 1 cup buttermilk
  • 1 tsp. soda
  • 5 eggs, separated
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 cups sugar
  • 2 cups flour
  • 1 tsp. vanilla
  • Ad
  • 1 cup pecans, chopped
  • 1 small can coconut

Cream Cheese Icing:

  • 1 package cream cheese, softened (8 oz.)
  • 1/2 cup butter, softened
  • 1 tsp. vanilla
  • 1 lb. confectioners' sugar


Combine buttermilk and soda in small bowl; let stand for a few minutes. Beat egg whites until stiff in small bowl; set aside. Cream butter, shortening and sugar in large bowl until fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour and buttermilk alternately, beating well after each addition. Stir in vanilla. Fold in egg whites. Stir in pecans and coconut gently. Pour into 3 9 inch layer pans. Bake at 350 degrees F for 25-30 minutes until cake tests done.

For Icing: Cream cream cheese and butter in bowl until well blended. Beat in vanilla and add confectioners' sugar gradually until of spreading consistency. Spread between layers and over top of cake.


By Robin from Washington, Ia


September 17, 20080 found this helpful

I made this cake, it was moist, and yummy, needless to say it was gone in one day thanks for posting

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