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Italian cream cake

Italian cream cake
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar - 2 c
  • eggs - 5 item
  • vanilla - 1 tsp
  • chopped pecans - 1 c
  • pkg - 1 oz
  • salt - 1/2 tsp
  • flour - 2 c
  • coconut - 2 c
  • buttermilk - 1 c
  • baking soda - 1 tsp
  • Crisco - 1/2 c
  • pecans - 1 c
  • box powdered sugar - 1 lb
  • stick oleo - 1 item
  • Add 5 egg yolks, one at a time

How to make italian cream cake:

Cream Crisco, oleo and sugar. Add 5 egg yolks, one at a time. Add dry ingredients, buttermilk, coconut and nuts. Fold into stiffly beaten egg whites. Bake in a 9 x 12-inch or 2 smaller pans at 350° for 30 minutes. Cake must be kept refrigerated. Frost with the following:Frosting:1 stick oleo1 (8 oz.) pkg. cream cheese1 lb. box powdered sugar1 tsp. vanilla1 c. pecans1/2 c. coconut Beat first 4 ingredients together until smooth. Add pecans and coconut, then frost cooled cake.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:
Italian cream cake
3.4
Average rating: 3.4 of 5, total votes: 5
Cook. Time: PT1H10M
Total Time: PT1H10M


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sugar, pkg, flour, butter, shortening, white sugar, yellow cake mix, diced rhubarb, baked 9-inch pie crust, cooled
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