Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• chopped pecans - 1 c
• pkg - 1 oz
• buttermilk - 1 c
• plain flour - 2 c
• Crisco - 1/2 c
• stick oleo - 1 item
• angel flake coconut - 1 c
• eggs, separate yolk and white - 5 item
• soda, add to buttermilk - 1 tsp
• Add milk slowly, then egg yolks

How to make italian cream cake:

Mix well flour and sugar; work in oleo and Crisco. Add milk slowly, then egg yolks. Mix in coconut and nuts. Last, fold in egg whites that have been beaten. Bake in 4 layers at 350° for 20 minutes.Icing:1 box powdered sugar1 stick oleo1 (8 oz.) pkg. Philadelphia cream cheese

Recipe categories: Desserts, Eggs/dairy, Cakes.