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Italian cream cake

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Ingredients/Components

sugar - 2 c
stick margarine - 1 item
Crisco - 1 c
plain flour - 2 c
vanilla - 1 tsp
salt - 1/2 tsp
soda - 1 tsp
chopped pecans - 1 c
eggs, separated beat whites - 5 item
buttermilk - 1 c
coconut - 2 c
Mix flour, soda and salt
box confectioners sugar - 1 item
milk - 3 Tbsp
can crushed pineapple - 1 oz

How to make italian cream cake:

Heat oven to 250°. Mix flour, soda and salt. Cream sugar, margarine and Crisco. Beat until fluffy. Add egg yolks, beating well. Alternate flour mixture and milk, beginning and ending with flour mixture. Add vanilla and mix well. Fold in coconut, pecans and beaten egg whites. Pour into 3 greased cake pans. (Baker's Secret is fantastic for baking cakes!)Icing:1 (8 oz.) pkg. cream cheese1 stick margarine1 tsp. vanilla1 box confectioners sugar3 Tbsp. milk1 (8 oz.) can crushed pineapple Beat together cream cheese, margarine, vanilla, sugar and milk. Spread cake layer with pineapple, then icing. Repeat on all 3 layers. May sprinkle with chopped pecans for decorating, if you like.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

3.3

Average rating: 3.3, total votes: 4

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