Watkins Italian Cream Cake

Watkins products needed for this recipe:

- Watkins Original Double-Strength Vanilla
- Watkins Coconut Extract
- Watkins Almond Extract

Ingredients:

Cake:

- 5 eggs
- 1/2 cup/125 mL butter or margarine, softened
- 1/2 cup/125 mL vegetable shortening
- 2 cups/500 mL sugar
- 1 tsp/5 mL baking soda
- 1 cup/250 mL buttermilk
- 2 cups/500 mL all-purpose flour, sifted twice
- 1 cup/250 mL coconut
- 1 cup/250 mL chopped nuts
- 1 tsp/5 mL Watkins Original Double-Strength Vanilla
- 1 tsp/5 mL Watkins Coconut Extract

Cream Cheese Frosting:

- 1 package (8 oz/227 g) cream cheese, softened
- 1/2 cup/125 mL butter or margarine, softened
- 1 package (16 oz/454 g) powdered sugar
- 1 tsp/5 mL Watkins Almond Extract

Directions:

Cake:

Separate eggs and beat egg whites until stiff; set aside. Cream butter, shortening, and sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well; add coconut, nuts and extracts. Fold in stiffly beaten egg whites. Pour into 3 bottom-greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake at 350º F for 25 minutes.

Cream Cheese Frosting:

Combine ingredients and beat well. Spread between layers and on top of cooled cake; refrigerate.

Makes 16 servings.

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