Aunt Peggy's Italian Cream Cake
How to Make Aunt Peggy's Italian Cream Cake
- 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.
- 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.
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.