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Italian cream cake

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Ingredients/Components

sugar - 2 c
vanilla - 1 tsp
eggs, separated - 5 item
soda - 1 tsp
buttermilk - 1 c
shortening - 1/2 c
sifted all-purpose flour - 2 c
box powdered sugar - 1 item
stick oleo - 1 item
pecans, chopped - 1 c
small can coconut - 1 item
Combine soda and buttermilk; let stand a few minutes
stick oleo room temperature - 1 item

How to make italian cream cake:

Preheat oven to 325°. Combine soda and buttermilk; let stand a few minutes.

Cream sugar, oleo and shortening. Add egg yolks, one at a time, beating well after each addition. Add buttermilk and soda and mix alternately with flour to cream mixture. Stir in vanilla. Beat egg whites until stiff. Fold in egg whites; gently stir in pecans and coconut. Bake in 3 greased, floured cake pans, about 30 minutes.Italian Cream Cake Frosting:1 (8 oz.) pkg. cream cheese, softened1 box powdered sugar1 stick oleo (room temperature)1 tsp. vanilla Cream oleo, cream cheese and sugar (adding a little at a time) together. Add vanilla. Spread on cake.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

3.8

Average rating: 3.8, total votes: 6

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