Sip and See Sprinkle!!

Last night I went to a Sip and See Sprinkle for our friend Megan and her new baby Patrick. Michelle and Liz hosted the party and EVERYTHING looked and tasted wonderful.

I made an Italian Cream Cake for the party!! YUM!!

Italian Cream Cake

CAKE

1 c. buttermilk

1 tsp. baking soda

½ c. butter

½ c. shortening

2 c. sugar

5 eggs, separated (beat egg whites till stiff)

1 tsp. vanilla

1 c. flaked coconut

1 tsp. baking powder

2 c. all-purpose flour

1 c. chopped pecans

ICING

8 oz. cream cheese, softened

½ c. butter

1 tsp. vanilla

4 c. confectioner sugar

2 Tbsp. light cream (evaporated)

½ c. chopped nuts

1. Preheat oven to 325°. Combine milk and soda, set aside.

2. Cream butter and shortening, add sugar. Beat until smooth; add egg YOLKS one at a time, beating after each.

3. Add buttermilk and soda mixture; add flour and vanilla; add coconut and nuts. Fold in egg whites.

4. Pour into 3 9” pans (greased and floured) and bake for 25-30 minutes.

To make frosting:

1. In a medium bowl, combine cream cheese and butter, add vanilla and powdered sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency.

2. Stir in chopped nuts. Spread between layers and on top and sides of cooled cake.