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Italian cream cake

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Ingredients/Components

sugar - 2 c
vanilla - 1 tsp
eggs, separated - 5 item
coconut - 1 item
soda - 1 tsp
buttermilk - 1 c
flaked coconut - 1 c
shortening - 1/2 c
nuts - 1 c
plain flour - 2 c
box powdered sugar - 1 item
stick oleo - 1 item
stick oleo, softened - 1 item
Beat until mixture is smooth

How to make italian cream cake:

Cream oleo and shortening, add sugar. Beat until mixture is smooth. Add egg yolks, one at a time and beat well. Put soda in buttermilk. Add flour and buttermilk alternately. Add flour first and last. Add coconut, nuts and vanilla. Fold in beaten egg whites. Pour in 3 greased-floured pans. Bake at 350° for 25 minutes.Italian Cream Cake Icing:1 (8 oz.) cream cheese, softened1 stick oleo, softened1 box powdered sugar1 tsp. vanilla coconut nuts Beat cream cheese and oleo until smooth. Add powdered sugar and vanilla, beating until creamy. Spread mixture on cool cake. Sprinkle with coconut and nuts.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

4.3

Average rating: 4.3, total votes: 4

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