Italian Cream Cake

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2 sticks Butter
2 cup Sugar
1 tsp vanilla
5 egg yolks
1 cup buttermilk
2 cups Flour
1 tsp soda
1/2 tsp salt
2 cups coconut
1 cup chopped nuts
5 egg whites
8 oz. cream cheese
2 tsp vanilla
1 stick butter
1 box Powdered sugar


Cream butter, sugar, vanilla, and yolks well. Alternately add buttermilk and a sifted mixture of the flour, soda, and salt. Add coconut, nuts and egg whites (beaten until fluffy, but not dry). Pour batter into 3 well greased and floured 9″ cake pans. Bake for 30 minutes at 350 degrees. Cool on racks, then ice with icing.
Cream the cheese, vanilla and butter well; gradually add sugar, beating well, until desired consistency is attained.
This cake freezes well.

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