Desserts - Italian Cream Cake
By chlovett10
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Ingredients
- Frosting:
- 1/2 cup Crisco
- 2 cups sugar
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 stick butter
- 1 teaspoon vanilla
- 5 eggs, separated
- 2 cups flour (add 2 teaspoons of baking
- powder if plain flour)
- 2 cups coconut
- 1 cup pecans
- 1 stick butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 box Confectioners Sugar
- 1 cup pecans
- 1 teaspoon vanilla
Details
Preparation
Step 1
Cake:
Cream Crisco, butter and sugar. Beat in egg yolks, one at a time, beating well after each addition. Sift baking soda and flour to first mixture with the milk. Stir in coconut, chopped pecans and vanilla. Beat egg whites stiff; fold in. Pour into 3 greased and floured cake pans and bake at 350 degrees for 30 minutes or until cake tests done. Cool and then frost.
Frosting:
Mix ingredients together, beating until smooth and of the right consistency to spread. (Add a little milk to thin down.)
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