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Italian cream cake

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Ingredients/Components

sugar - 2 c
vanilla - 1 tsp
chopped pecans - 1 c
salt - 1/2 tsp
flour - 2 c
eggs, separated - 5 item
coconut - 2 c
soda - 1 tsp
buttermilk - 1 c
powdered sugar - 2 c
Crisco - 1/2 c
stick butter or oleo - 1 item
stick oleo - 1 item
Add egg yolks; beat

How to make italian cream cake:

Cream Crisco, oleo (or butter) and sugar; beat until smooth. Add egg yolks; beat. Combine flour and soda. Add alternately with buttermilk. Add coconut and nuts. Fold in beaten egg whites that have been beaten until stiff. Pour in 3 layer cake pans, greased and floured. Bake at 350° for 25 to 30 minutes. Cool.Icing:1 (8 oz.) Philadelphia cream cheese1 stick oleo2 c. powdered sugar1 tsp. vanilla Mix and frost cakes.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

Average rating: 3, total votes: 9

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