AUNT LILLIAN'S ITALIAN CREAM CAKE
My Aunt Lillian gave me a small book of her favorite recipes when I got married. All were handwritten on 3x5 note cards. I cherish these recipes. Her Italian Crème Cake is one of my favorites! To make a lighter version, use non-fat cream cheese and Land O Lakes light butter.
Provided by Vicky McLain
Categories Cakes
Time 30m
Number Of Ingredients 15
Steps:
- 1. Mix baking soda and buttermilk. Let stand.
- 2. Cream together sugar, butter and canola oil. Add egg yolks one at a time, beating after each addition. Gradually add flour and buttermilk, alternating between each addition.
- 3. Separately beat the five egg whites until stiff and fold into batter.
- 4. Add nuts and coconut, stirring gently.
- 5. Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done. Let cool.
- 6. ICING Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.
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