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Italian Cream Cake
My Sister Peggy's Birthday Cake!

5 eggs
1 cup butter, softened
2 cups sugar
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
1cup flaked coconut
non-stick cooking spray

Pecan Cream Cheese Frosting
6 ounces pecans
8 ounces softened cream cheese
1/2 cup butter, softened
1 pound powdered sugar


  1. Preheat oven to 350 degrees. Spray three 9 inch round cake pans with non-stick cooking spray.
  2. Separate eggs.  Set egg whites aside.  Place egg yolks in a mixing bowl along with butter and sugar.  Beat with an electric mixer first on slow and then on medium speed until creamy.
  3. Add buttermilk and continue mixing until blended.
  4. Dump flour on top of mixture.  Sprinkle baking soda over flour.  Blend flour and baking soda into batter with electric mixer on slow speed.  
  5. Blend coconut into batter with a spatula or wooden spoon.
  6. Clean beaters with soapy water and rinse well.  In a clean bowl, beat egg whites on high speed until peaks begin to form.
  7. Blend egg whites into batter with spatula or wooden spoon.
  8. Pour batter into cake pans and place in hot oven.  Bake for 25 minutes or until a toothpick inserted into the center comes out clean
  9. While cake is baking, chop 2/3 of the pecans.  Spread pecans evenly over a baking sheet, both chopped and halves.   When cake comes out of oven, toast pecans in hot oven for 5 minutes.  Remove and let cool.
  10. Allow cake to cool completely then remove from cake pans.
  11. Place cream cheese and butter in a mixing bowl.  With electric beaters, blend first on slow then medium speed until creamy.  Continue mixing while pouring powdered sugar into bowl.  Blend completely.
  12. Spread frosting on the top of one layer. Sprinkle half the chopped nuts over the frosting. Lay second layer on first layer and spread frosting over top.  Sprinkle with remaining chopped nuts.  Lay third layer on second layer.  Frost the sides and then the top.  Garnish with pecan halves.

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Italian Cream Cake

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