aunt peggy's italian cream cake
(1 rating)
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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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For aunt peggy's italian cream cake
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1/2 cshortening
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1 stickolio (<---you know this is an old recipe!) butter
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2 csugar
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5eggs, separated
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2 ccake flour
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1 tspbaking soda
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1 cbuttermilk
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1 1/3 cangel flake coconut
How To Make aunt peggy's italian cream cake
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1Cream 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.
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2Beat the 5 egg whites until stiff peaks form. Fold into the batter mixture. Bake in 3 layers at 350 degrees for 25-30 minutes.
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3Icing 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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