Cake Central › Recipes › Italian Cream Cake I

Italian Cream Cake I

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Italian Cream Cake I


  • 1 cup butter 5 egg yolks 1 teaspoon baking soda 2 cups all-purpose flour 5 egg whites 2 cups white sugar 1 1/2 cups buttermilk 1 cup chopped walnuts 1 cup flaked coconut 1 (8 ounce) package cream cheese 1/2 cup butter 3 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1/4 cup chopped walnuts


1 Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.

2 Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.

3 Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.

4 Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.


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Cake Central › Recipes › Italian Cream Cake I