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Italian creme cake

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Ingredients/Components

cup crisco - 1 item
stick margarine - 1 item
cups flour - 2 item
cups sugar - 2 item
egg yolks - 5 item
teaspoon vanilla - 1 item
teaspoon baking soda - 1 item
teaspoon salt - 1/2 item
cup buttermilk - 1 item
small can coconut - 1 item
cup nuts chopped - 1 item
egg whites, stiffly beaten - 5 item
Frosting:1 8-ounces package cream cheese
cup margarine - 1/4 item
box confectioners sugar - 1 item
Maraschino cherries, halved optional - 1 item

How to make italian creme cake:

Frosting:1 (8-ounces) package cream cheese1/4 cup margarine1 teaspoon vanilla1 box confectioners sugar Maraschino cherries, halved (optional) Cake: Cream crisco, margarine and sugar. Beat until smooth (about 7 minutes). Add egg yolks and beat. Combine salt, flour, baking soda; add to creamed mixture, alternating with buttermilk (beginning and ending with flour mixture). Stir in vanilla, coconut and nuts. Fold in egg whites. Pour into greased and floured 9x13 pan. Bake in preheated 350° oven for 60 minutes. Don't open oven door or jar cake. After 60 minutes, test cake with cake tester or toothpick. If it comes out clean, cake is done. Cool in pan for 10 minutes; turn out on rack and cool. Frost with cream cheese frosting and garnish with cherry halves and extra chopped nuts.

Frosting: Mix cream cheese, margarine, vanilla and confectioners sugar together with a little bit of milk for consistency. Spread on cooled cake.

Recipe categories: Desserts, Cakes, < 60 mins.

Rating:

3.1

Average rating: 3.1, total votes: 8

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