Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1 tsp
• chopped pecans - 1 c
• eggs, separated - 5 item
• buttermilk - 1 c
• baking soda - 1 tsp
• sifted cake flour - 2 c
• Crisco - 1/2 c
• cream cheese, softened
• can flaked coconut - 1 item
• oleomargarine - 1/2 c
• stick oleomargarine - 1 item
• confectioners sugar 32 oz - 1 pkg

How to make italian cream cake:

Cream Cheese Frosting:8 oz. cream cheese, softened1 stick oleomargarine1 tsp. vanilla1 pkg. confectioners sugar (32 oz.) Cream oleo and Crisco. Add sugar and beat well. Add egg yolks, one at a time, beating well after each addition. Sift together the flour and baking soda. Add to creamed mixture alternately with buttermilk. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Grease and flour 3 nine-inch cake pans. Bake at 350° for twenty-five minutes. Frost with Cream Cheese Frosting.

Frosting: Cream cream cheese and oleomargarine until smooth. Add confectioners sugar beating until light and fluffy. Stir in vanilla.

Recipe categories: Desserts, Eggs/dairy, Cakes.