Italian Cream Cake
Cake:
1/2 c butter
1/2 c vegetable oil
2 c sugar
5 eggs, separated
1 c buttermilk
1 tsp baking soda
2 c flour, sifted (all purpose, NOT self rising)
1 tsp vanilla
1 c coconut
1/2 c chopped nuts (walnuts or pecans, I prefer pecans)
Cream butter, oil, and sugar. Add egg yolks one at a time, beating well. Stir baking soda into buttermilk. Add small amounts of flour, alternately with buttermilk, beating well. Add vanilla, coconut, and nuts.
Beat egg whites separately, until stiff. Fold into cake. Bake in a 9x13 pan or 3 8-inch round pans at 325 degrees for 45 minutes (less time if round pans).
** I use 2 9-inch round pans. I think the cake stays moister if it is thicker. Plus it's easier to ice two layers rather than three.
Icing:
Beat together:
8 oz cream cheese
1/2 c butter, softened
1 lb box confectioners sugar
1 tsp vanilla
1/2 c chopped nuts
This recipe was submitted by Mary Hord, founder of Almost Home, horse and large breed dog animal rescue. For more information on Almost Home or to volunteer or make a donation or offer to foster, please check out their website at www.almosthome.org.
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