Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• Crisco
• oleo - 1/2 c
• vanilla - 1 Tbsp
• buttermilk - 1 c
• pecans, chopped - 1 c
• eggs - 5 item
• flour - 2 c
• soda - 1 tsp
• salt - 1/2 tsp
• coconut - 2 c
• Cream sugar and Crisco
• stick oleo - 1 item
• confectioners sugar - 1 lb

How to make italian cream cake:

Separate eggs, beat whites and add last. Cream sugar and Crisco. Add oleo and beat until fluffy. Add egg yolks, 1 at a time, beat well. Add vanilla and buttermilk alternately with mixed dry ingredients. Add coconut and nuts. Fold in beaten egg whites. Bake in 4 layers or 3 (9-inch) pans for 30 minutes at 350°.Icing:1 (8 oz.) cream cheese1 stick oleo1 tsp. vanilla1 lb. confectioners sugar Beat until creamy. Ice cake.

Recipe categories: Desserts, Eggs/dairy, Cakes.