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.