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Italian cream cake

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Ingredients/Components

sugar - 2 c
cream cheese - 8 oz
chopped pecans - 1 c
salt - 1/2 tsp
flour - 2 c
eggs, separated - 5 item
coconut - 1 2
soda - 1 tsp
buttermilk - 1 c
stick butter - 1 item
Crisco - 1/2 c
box powdered sugar - 1 item
pecans, chopped - 1 c
maraschino cherries, chopped - 1/2 c
vanilla, butter & nut flavoring Superior brand - 1 tsp
vanilla, butter & nut flavoring - 1 tsp

How to make italian cream cake:

Beat egg whites stiff and set aside. Cream Crisco, butter and sugar. Add egg yolks one at a time and cream well. Slowly add buttermilk alternately with dry ingredients. Stir in flavoring, coconut, pecans and cherries. Fold in stiffly beaten egg whites and bake in 3 greased and floured 9-inch pans at 350 degrees for 40 minutes. May use Bundt pan or 9 x 13 cake pan. For icing, mix cream cheese and butter well. Add flavoring. Stir in sugar a little at a time until well blended. Add nuts.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

3.6

Average rating: 3.6, total votes: 8

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