Desserts - Italian Cream Cake

Desserts - Italian Cream Cake
Desserts - Italian Cream Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Frosting:

  • 1

    stick butter, softened

  • 1

    package (8 oz) cream cheese, softened

  • 1

    box Confectioners Sugar

  • 1

    cup pecans

  • 1

    teaspoon vanilla

Directions

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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