Italian Cream Cake

By Mary Anne Daino

Ingredients

• Cake:
• 2 cups sugar
• 1 stick butter – room temp
• 1/2 cup Crisco
• 5 eggs - divided
• 1 cup buttermilk
• 1 teaspoon soda
• 2 cups flour (I used cake flour. Just add 2 tablespoons MORE cake flour per cup of regular flour)
• 1 cup chopped nuts
• 2 cups coconut

Details

Servings 1

Preparation

Step 1

Cream together the sugar, butter and Crisco. Add egg yolks, one at a time until well blended. In a small bowl, combine buttermilk and soda. Add buttermilk mixture alternately with flour, beginning and ending with flour.

Beat egg whites until stiff then fold into batter.

Divide mixture into 3 8-inch cake pans and bake for 30 – 35 minutes at 350 degrees.

Cream together cream cheese and butter. Add vanilla. Gradually add powdered sugar until smooth. Apply frosting between layers and on sides of cake. Press chopped pecans onto sides of cake, if desired.

Here's the goods. I used cake flour instead of all-purpose flour. Just add 2 extra tablespoons of cake flour per cup of regular flour.

Then add the egg yolks, one at a time.

Then add the dry ingredients alternately with the buttermilk/soda mixture..beginning and ending with the flour.

Then add the coconut and chopped pecans.