Italian Cream Cake

By LRay

From the Kitchen of Joyce White

Ingredients

• CAKE
• 2 Cups Sugar
• 5 Eggs Separated
• 1 Stick Oleo
• 1/2 Cup Crisco
• 2 Cups Flour
• 1 Cup Buttermilk
• 1 Teaspoon Soda
• 2 Cups Coconut (Flaked)
• 1 Cup Pecans
• 1 Teaspoon Vanilla
• Frosting (Italian Cream Cake)
• 8 ounces Cream Cheese
• 1/2 Stick Oleo
• 1 Box Powdered Sugar

Details

Adapted from imperialsugar.com

Preparation

Step 1

CAKE

Beat egg yolks. Add sugar, oleo & Crisco. Mix in flour and buttermilk. Add other ingredients. Fold in beaten egg whites. Bake 350º. Makes 3 layers.

Frosting (Italian Cream Cake)

Cream ingredients together and frost cake.