1056 - Italian Buttermilk Cake #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
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1056 - Italian Buttermilk Cake #
(by Shirley McNevich)
Cake: 1 cup buttermilk; 1 tsp. baking soda; 5 eggs; 2 cups white sugar; 1/2
cup softened butter; 1/2 cup Crisco shortening; 2 cups flour; 1 tsp. vanilla;
1/2 of a 7oz. bag Baker's angelflake coconut
Frosting: 12oz. Philadelphia cream cheese (softened); 6 TBSP softened
butter; 1 1/2 tsp. vanilla; 24oz. Domino's powdered sugar (1 1/2 boxes); 3/4
cup chopped pecans
In a mixer add 5 egg whites--beat on high until stiff, then scoop them into a
bowl and set aside. Wash mixer bowl and place it back on mixer. In the mixer
add white sugar, 1/2 cup butter and the Crisco--beat on medium speed. Add
5 egg yolks--beat. Add baking soda, vanilla and the buttermilk--beat. Add
flour--beat until smooth. Remove bowl from mixer--add beaten egg whites
and fold them into the batter with a spoon. Add coconut--fold into batter with
a spoon. Grease 3 - 9" round cake pans. Pour batter evenly into the three
cake pans. Bake at 350 degrees for 18-20 minutes or until inserted toothpick
comes out clean. Cool 15 minutes on wire racks--use a table knife to loosen
the first cake and place it on a cake plate--this will be the bottom layer.
Frosting: in a mixer add cream cheese and 6 TBSP butter--beat. Add vanilla-
-beat. Add powdered sugar--beat. Add pecans--beat. Frost the top and sides
of the bottom cake layer. Place second cake layer on top of first layer--frost
top and sides. Place third cake on top--frost top and sides. Refrigerate a few
hours before serving. Keep refrigerated.
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