Ingredients

1 cup butter

5 egg yolks

5 egg whites - beaten to form soft peaks

1 3/4 cups sugar

2 cups white flour

1/2 tsp baking soda

1/2 tsp salt

1 cup walnuts ( see substitution ideas below)

3/4 cup coconut

1 1/8 cup sour milk (or buttermilk)

1 tsp vanilla

Ingredients: The Frosting

4 cups powdered sugar (Sift it IF it’s lumpy!)

1 cup butter

4 ozs cream cheese

1 Tbsp of rum (optional!)

1/2 teaspoon vanilla

1/2 cup orange marmalade (optional!)

See more at: http://www.italian-dessert-recipes.com/italian-cream-cake-recipe.html#sthash.0pH6s62V.dpuf

Preparation

  • Preheat oven to 350 degrees Faherenheit.

  • Lightly grease and flour 9 in round cake pans.

  • Separate the eggs.

  • Beat the whites until soft peaks form - and set those aside for a bit.

  • Cream the egg yolks, butter and sugar.

  • Set them aside.

  • Take out two bowls - one for the dry ingredients, and another for the milk and vanilla.

  • In the bigger bowl combine the dry stuff - flour, baking soda, salt, nuts and coconut.

  • In the smaller bowl or tiny pitcher - add the vanilla to the sour milk or buttermilk (whatever you chose).

  • Alternate adding the dry ingredients and the milk ingredients to the egg/butter/sugar you creamed together.

Whew you’re almost down to one bowl.

  • Now, fold in those egg whites.

  • Pour the batter into your prepared pans.

  • Bake for about 20 - 25 minutes. Do the basic tooth pick test to be sure.

The Frosting Procedure

  • Beat together all the ingredients.

  • Set the orange marmalade in a cup or pitcher so you can pour it out slowly.

  • MAKE SURE your cake has cooled.

  • For the middle layer drizzle orange marmalade OVER the frosting.

  • If you want to drizzle it on top - try warming it a bit first, and then it will be “drizzly” looking instead of clumps.