Aunt Peggy's Italian Cream Cake

Alexa Silva

By
@arsilva

My Aunt Peggy died in 2009. I thankfully got two of her recipe boxes after she passed. They contained both some of her recipes and my grandmother's recipes. I found this recipe in one of the boxes. My mom talks about how much she enjoyed Aunt Peggy's Italian Cream Cake. I surprised her and made this cake for her birthday. It is delicious! Definitely a recipe I will treasure!


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

30 Min

Ingredients

1/2 c
shortening
1 stick
olio (<---you know this is an old recipe!) butter
2 c
sugar
5
eggs, separated
2 c
cake flour
1 tsp
baking soda
1 c
buttermilk
1 1/3 c
angel flake coconut

Directions Step-By-Step

1
Cream the shortening, butter, and sugar. Add 5 egg yolks one at a time, beating well. Add the cake flour, baking soda, buttermilk, and flaked coconut.
2
Beat the 5 egg whites until stiff peaks form. Fold into the batter mixture. Bake in 3 layers at 350 degrees for 25-30 minutes.
3
Icing
Cream together 8oz cream cheese, 1 box of powdered sugar, 1 stick of butter, and 1 teaspoon vanilla. Ice the cooled cake layers. Sprinkle the top of the cake with 1/2 cup of slivered almonds or chopped walnuts.

About this Recipe

Course/Dish: Cakes