Mrs. Dowell's Italian Cream Cake
Greta Pettersen
ingredients
- 1/2 cup margarine
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs
- 2 cups cake flour, sifted twice
- 1 tsp. baking soda
- 1 cup buttermilk
- 1 3 1/2 oz. can coconut milk
- 1 cup chopped nuts
- 1 tsp. vanilla extract
- 1 tsp. coconut extract
- Cream Cheese Icing
- 1 8 oz. package cream cheese, softened
- 1/2 cup margarine
- 1 lb. powdered sugar
- 1 tsp. almond extract
directions
- 1
Preheat oven to 350°.
- 2
Separate eggs and beat whites until stiff. Set aside.
- 3
Cream margarine, shortening and add sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve baking soda in buttermilk; add alternatively with flour. Beat well. Add coconut, nuts and extracts. Fold in stiffly beaten egg whites.
- 4
Pour into 3 greased and floured 9 inch cake pans, using 2 cups of batter for each pan.
- 5
Bake in oven for 25 minutes. When cool, cover with icing.
- 6
Icing
- 7
Combine ingredients and beat well. Spread between layers and on top of cooled cake.
notes
Baked for Easter 1981.
Source: Evelyn Sunbury
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