Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1/2 tsp
• chopped pecans
• pkg - 1 oz
• flour - 2 c
• egg yolks - 5 item
• soda - 1 tsp
• buttermilk - 1 c
• egg whites - 5 item
• Crisco - 1/2 c
• butter flavoring - 1/2 tsp
• box powdered sugar - 1 item
• Wesson oil - 1/2 c
• can Angel Flake coconut - 1 item
• Add flour, soda and buttermilk alternately

How to make italian cream cake:

Cream sugar, Crisco, Wesson oil and egg yolks (add one at a time, reserve whites). Add flour, soda and buttermilk alternately. Beat egg whites until stiff and fold into mixture. Bake in 3 greased and floured pans at 350°.Icing:1 stick margarine1 (8 oz.) pkg. Philadelphia cream cheese1 box powdered sugar1 1/2 c. chopped pecans1 tsp. vanilla Mix well. Ice COLD cake. This gets better the next day. Seems to be more moist.

Recipe categories: Desserts, Eggs/dairy, Cakes.