Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• eggs - 5 item
• vanilla - 1 tsp
• chopped pecans - 1 c
• coconut - 1 c
• buttermilk - 1 c
• baking soda - 1 tsp
• pinch of salt - 1 item
• stick butter - 1 item
• plain flour - 2 c
• pecans - 1 c
• boxes powdered sugar - 2 item
• crisco - 1/2 c
• Add egg yolks beat until creamy

How to make italian cream cake:

Cream butter, crisco & sugar. Add egg yolks beat until creamy. Combine flour, soda & salt. Add alternately with buttermilk. Mix well for 2 minutes, add vanilla. Fold in egg whites (beaten), coconut and pecans. Makes 3 layers in 9 inch pans. Bake 20 to 25 minutes on 350°.Frosting:2 8-oz cream cheese1 stick butter2 boxes powdered sugar3 tsp. vanilla1 c. pecans Mix ingredients together well. Frost cooled layers.

Recipe categories: Desserts, Eggs/dairy, Cakes.