Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• cream cheese
• vanilla - 1 tsp
• chopped nuts - 1 c
• egg yolks - 5 item
• soda - 1 tsp
• buttermilk - 1 c
• shortening - 1/2 c
• egg whites - 5 item
• stick butter - 1 item
• self-rising flour - 2 c
• box powdered sugar - 1 item
• small can coconut - 1 item
• nuts and coconut to taste - 1 item
• Pet cream - 1 item

How to make italian cream cake:

Icing:1 pkg. cream cheese1 box powdered sugar1 tsp. vanilla nuts and coconut to taste Pet cream Cake: Cream the butter and shortening. Add sugar; beat until smooth. Add yolks; beat well. Combine flour and soda; add to mixture, alternating with buttermilk. Stir in vanilla, coconut and nuts. Fold in egg whites. Pour into 3 round greased cake pans. Bake at 350° for 25 minutes.

Icing: Mix all ingredients together; spread on cake.

Recipe was given to Rose Sanders by Ruth Parker.

Recipe categories: Desserts, Eggs/dairy, Cakes.