aunt peggy's italian cream cake
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!
prep time
30 Min
cook time
30 Min
method
---
yield
8 serving(s)
Ingredients
- 1/2 cup shortening
- 1 stick olio (<---you know this is an old recipe!) butter
- 2 cups sugar
- 5 - eggs, separated
- 2 cups cake flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 1/3 cups angel flake coconut
How To Make aunt peggy's italian cream cake
-
Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Cakes
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