Recipe Of The Week: Italian Cream Cake

Sunday was my mothers birthday and I always make this cake for her. It is Italian Cream Cake, which is also known as Italian Wedding Cake.

1/2 c. butter flavored shortening
1/2. butter
2 c. sugar
1 t. vanilla
6 eggs, separated
2 c. flour
1 t. baking soda
1 c. butter milk (or 1 t. lemon juice plus enough milk to make 1 c.. let sit 5 min.)
1 c. chopped pecans
1 c. coconut flakes
1/2 c. crushed pineapple, well drained
1/2 c. maraschino cherries

Cream shortening & butter together. Add sugar & vanilla; cream well. Add egg yolks. Sift in flour and baking soda alternating with buttermilk. Fold in nuts, coconut, cherries and pineapple. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9 in. round pans. Bake for 30 min at 350 degrees. Cool 5 min before turning out.

Icing Ingredients:
1 pkg. (8oz.) cream cheese
1/2 c. butter – melted
1 t. vanilla
1 lb. powdered sugar
1/4 c. milk

Cream together cream cheese, butter, vanilla and milk. Gradually add the powdered sugar. If icing becomes to thick add a little more milk to get desired consistency.

Frost cake and decorate with remaining nuts, coconut and cherries.

2 thoughts on “Recipe Of The Week: Italian Cream Cake

  1. This looks AMAZING! It made this Italian girl swoon! lol. 🙂 I can’t wait to try this for my family. I know they will love it. Thanks so much for linking up with “Try a New Recipe Tuesday.” I am featuring this recipe this week! 🙂 Congratulations! 🙂 🙂 Be sure to stop by and grab an “I’ve been featured” button for your blog. The post will go live around 11pm Eastern tonight. (Monday) Many blessings, Lisa 🙂

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