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Italian cream cake

Italian cream cake
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • buttermilk - 1 c
  • soda - 1 tsp
  • eggs, separated - 5 item
  • flour - 2 c
  • vanilla - 1 tsp
  • chopped pecans - 1 c
  • small can coconut - 1 item
  • sugar - 2 c
  • stick oleo - 1 item
  • shortening - 1/2 c
  • pkg
  • box confectioners sugar - 1 item
  • pecans - 3 oz

How to make italian cream cake:

Icing:1 (8 oz.) pkg. Philadelphia cream cheese1 stick oleo1 tsp. vanilla1 box confectioners sugar3 oz. pecans Mix buttermilk with soda; let stand. Beat egg whites until stiff and store in refrigerator. Cream sugar, shortening and oleo. Add egg yolks, one at a time; beat after each. Add vanilla. Add flour and buttermilk alternately, stirring after each. Stir in pecans and coconut. Fold in egg whites from refrigerator. Bake in three 9-inch greased and floured pans at 325° for 30 minutes.

Icing: Mix the ingredients together.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:
Italian cream cake
3.2
Average rating: 3.2 of 5, total votes: 9
Cook. Time: PT1H10M
Total Time: PT1H10M


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Related ingredients:
sugar, cream cheese, eggs, can sweetened condensed milk, graham cracker crust
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