lucene's italian cream cake

(1 rating)
Recipe by
Teresa Stroud
Groves, TX

My mother's recipe - one of my brother's favorites.

(1 rating)
yield 16 serving(s)
prep time 40 Min
cook time 25 Min
method Bake

Ingredients For lucene's italian cream cake

  • 1 c
    buttermilk
  • 1 tsp
    soda
  • 1/2 tsp
    salt
  • 5
    eggs
  • 2 c
    flour
  • 1/2 c
    shortening
  • 1 stick
    butter
  • 2 c
    sugar
  • 1/2 c
    coconut
  • 1 tsp
    vanilla
  • 1/2 c
    chopped pecans
  • ICING
  • 8 oz
    cream cheese
  • 1 stick
    butter
  • 1 lb
    powdered sugar
  • 1 tsp
    vanilla
  • 1/2 c
    coconut
  • 1/2 c
    chopped pecans

How To Make lucene's italian cream cake

  • 1
    Cream together butter, shortening, salt and sugar. Add eggs one at a time, beating well.
  • 2
    Dissolve soda in buttermilk. Add flour and buttermilk mixture alternately to creamed mixture in #1.
  • 3
    Add vanilla and nuts. Beat well
  • 4
    Pour batter into three greased/floured 9" pans. Bake at 350 degrees for about 25 minutes or until cake loosens from pan.
  • 5
    Icing: combine 8 oz. pkg cream cheese, softened with one stick of butter, softened and mix well. Add one lb. box powdered sugar slowly to mixture, blending well then add vanilla, coconut and pecans. Beat until creamy. Spread on cooled layers of cake, covering sides and top then serve.

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