Dessert Recipes

Italian Cream Cake
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Author Lena Hempler - Garnavillo, Iowa
  • 1 cup Swiss Valley Farms buttermilk
  • 1 tsp soda
  • 5 eggs (separated)
  • 1 cup Swiss Valley Farms butter
  • 2 cup sugar
  • 2 cup flour
  • 1 tsp vanilla
  • 3 T. sugar
  • 1 cup pecans (chopped)
  • 1 cup coconut
  • 8 oz Swiss Valley Farms cream cheese (softened)
  • 1 stick Swiss Valley Farms butter (softened)
  • 1 box (3 1/2 cups) powdered sugar
  • 1 tsp vanilla

Combine buttermilk and soda. Let stand a few minutes. Cream butter and sugar. Add egg yolks, one at a time, beating after each addition. Add flour to creamed mixture alternately with buttermilk, ending with flour. Add vanilla. Beat egg whites with 3T sugar until stiff. Fold into batter. Add pecans and coconut. Bake in three layers pans, which have been greased and floured. Bake at 350° F until browned and tests done, about 30-35 min. Cool slightly and remove from pan on a cooling rack. Frost with icing. ICING: Mix well, adding a little milk, if necessary
Dessert Recipes

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