Spahn House
Bed and Breakfast

Senatobia, Mississippi

Specialty Recipe

Italian Cream Cake

This is the mixture we use for our wedding cakes.

Ingredients - Cake

1 teaspoon baking soda

1 cup buttermilk

5 eggs, separated

2 cups of sugar

1 stick of butter

1/2 cup shortening

2 cups sifted all-purpose flour

1 teaspoon vanilla

1 cup chopped pecans

One 4-ounce can of Angel Flake coconut

Ingredients - Frosting

2 sticks butter, room temperature (1 cup)

Two 8-ounce packages cream cheese, softened

2 teaspoons vanilla

2 pounds confectioners sugar

About 2 cups finely chopped pecans

Cake: Combine baking soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, butter, and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla, fold in egg whites. Gently stir in pecans and coconut. Pour into three 9-inch greased and floured layer pans. Bake at 325 degrees for 20 minutes or until cake tests done; watch closely! Frost when cake is cool to touch.

Frosting: Cream together butter and cream cheese. Add vanilla. Gradually add confectioners sugar. Beat until well blended, then add pecans.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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