Soft As Silk Italian Cream Cake

“This cake was the winner of The 2002 Tulsa State Fair Baking Competition.”
READY IN:
1hr
SERVES:
15
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cream 1/2 cup margarine or butter, sugar and oilin mixer bowl until light and fluffy.
  2. Add egg yolks, beat well.
  3. Sift in flour and soda; mix well.
  4. Add buttermilk and 1 tsp vanilla; mix well.
  5. Fold in egg whites, coconut and 1 cup pecans.
  6. Pour into 3 greased and floured 8" round cake pans.
  7. Bake at 350 degrees for 15 to 20 minutes or until cakes test done.
  8. Remove to wire rack to cool.
  9. Combine 1/4 cup butter or margarine, cream cheese and confectioner's sugar in a bowl; beat well.
  10. Stir in 1 tsp vanilla and 1 cup pecans.
  11. Spread between layers and over top and sides of cake.

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