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Italian Cream Cake

Italian Cream Cake comes together with Butter, Butter Flavored Shortening, Sugar, Egg Yolks, and Flour. Serves 10. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 stick
• 1/2 cup
• 2 cup
• 5
• 2 cup
• 1 tsp
• 1 cup
• 1 tsp
• 5
• 8 oz
• 1 stick
• 1 lb
• 1 tsp
• 1/2 cup

Method (preview)

1. 1

   Preheat Oven: 350 degrees F.

2. 2

   Generously grease three 8-inch round cake pans.

3. 3

   In a large mixing bowl, cream butter and shortening.

4. 4

   Add sugar and beat until mixture is smooth.

5. 5

   Add egg yolk and beat well.

6. 6

   Combine flour and baking soda and add to creamed mixture alternately with buttermilk.

7. 7

   Stir in vanilla.

8. 8

   Fold in the stiffly beaten egg whites.

9. 9

   Pour batter into the 3 pans and bake 25 minutes or until knife inserted in centers of cakes come out clean.

10. 10

    Remove cakes from oven.

11. 11

    Let sit 10 minutes before removing from pans to racks to cool.

12. 12

    Prepare frosting.

13. 13

    In a small mixing bowl; beat cream cheese and butter until soft and smooth.

14. 14

    Add the powdered sugar and vanilla, beat until light and fluffy.

15. 15

    Spread frosting between layers, on top and on sides of cake.

16. 16

    Sprinkle chopped pecans on top of cake.

17. 17

    Contributed to the FareShare Gazette by Patty; 10 July 2004. www.fareshare.net