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Italian cream cake

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Ingredients/Components

vanilla - 1 tsp
chopped pecans - 1 c
stick margarine - 1/2 item
egg yolks - 5 item
soda - 1 tsp
buttermilk - 1 c
egg whites - 5 item
plain flour - 2 c
Crisco - 1/2 c
white sugar - 2 c
box powdered sugar - 1 item
stick oleo - 1 item
small can coconut - 1 item
Add egg yolks, one at a time

How to make italian cream cake:

Beat oleo and Crisco with electric mixer; add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together and add alternately with buttermilk. Fold in beaten egg whites. Pour into three 8 or 9-inch cake pans. Bake at 350° for 45 minutes or until sides loosen from pans. Set on racks and cool.Icing:8 oz. soft cream cheese1/2 stick margarine1 box powdered sugar1 tsp. vanilla Cream together cream cheese and margarine. Add 1 box powdered sugar or enough to make icing spreadable. Add vanilla.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

3.4

Average rating: 3.4, total votes: 8

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