Aunt Lillian's Italian Cream Cake

1
Vicky McLain

By
@Vicky_McLain

My Aunt Lillian gave me a small book of her favorite recipes when I got married. All were handwritten on 3x5 note cards. I cherish these recipes. Her Italian Crème Cake is one of my favorites!

To make a lighter version, use non-fat cream cheese and Land O Lakes light butter.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
This is a three layer round cake. Servings depend on how big of a slice everyone wants!
Cook:
30 Min
Method:
Bake

Ingredients

1 c
buttermilk, fat free
1 tsp
baking soda
2 c
sugar
1/2 c
butter, salted
1/2 c
canola oil
5
eggs, separated
1 tsp
vanilla extract
1/2 c
pecan pieces
1 c
coconut flakes
2 c
all-purpose flour

ICING

12 oz
cream cheese
1 stick
butter, plus 2 tablespoons
1 tsp
vanilla extract
1 lb
powdered suger

Step-By-Step

1Mix baking soda and buttermilk. Let stand.
2Cream together sugar, butter and canola oil. Add egg yolks one at a time, beating after each addition. Gradually add flour and buttermilk, alternating between each addition.
3Separately beat the five egg whites until stiff and fold into batter.
4Add nuts and coconut, stirring gently.
5Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done.
Let cool.
6ICING
Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.

About Aunt Lillian's Italian Cream Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Heirloom