Italian Cream Cake And Cream Cheese Icing
Ingredients
1 stick butter, softened
1/2 C. shortening
2 C. sugar
5 eggs, separated
2 C. flour
1 tsp. baking soda
1 C. buttermilk
1 tsp. vanilla
1 can (3 1/2 ounces) flaked coconut
1 C. chopped nuts
Icing
8 ounces cream cheese, softened
1/2 stick butter, softened
1 box powdered sugar, sifted
1 tsp. vanilla
Chopped pecans
Cooking Instructions
Cream butter and shortening. Add sugar; beat until mixture is smooth. Add egg yolks and beat. Combine flour and soda; add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Pour batter into well greased 9×13 inch sheet pan. Bake at 350 for 40-45 minutes. Beat cream cheese until smooth. In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla and beat until smooth. Frost cool cake in pan. Top with chopped pecans. Store in refrigerator.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)