Italian creme cake
Italian creme cake
Ingredients/Components
- sugar - 2 c
- vanilla - 1 tsp
- chopped pecans - 1 c
- stick margarine - 1 item
- egg yolks - 5 item
- soda - 1 tsp
- buttermilk - 1 c
- sifted flour - 2 c
- Crisco shortening - 1/2 c
- box powdered sugar - 1 item
- small can coconut - 1 item
- egg whites, beaten - 5 item
- Add sugar and beat well
How to make italian creme cake:
Using electric mixer; beat margarine and shortening. Add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together and add alternately with buttermilk. Still using electric mixer, add vanilla, coconut and pecans. Fold in beaten egg whites. Pour into 3 greased and lined 8 or 9-inch cake pans and bake at 350° for 45 minutes or until sides break loose from pan. Remove cake from oven. Set on rack to cool.Cream Cheese Frosting:1 (8 oz.) pkg. cream cheese1 box powdered sugar1/2 stick margarine1 Tbsp. vanilla Cream the cream cheese and margarine together using electric mixer. Add sugar and vanilla. Frost cake, then sprinkle top and sides with chopped pecans.Recipe categories: Desserts, Cakes, < 60 mins.
Rating:
Related ingredients:
sugar, eggs, milk, evaporated milk
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