Italian Cream Cake

Photo by Wanda B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    stick Butter

  • 1/2

    cup Crisco

  • 2

    cups Sugar

  • 5

    Egg Yolks

  • 2

    cups Plain Flour

  • 1

    t Baking Soda

  • 1

    cup Buttermilk

  • 1

    t Vanilla

  • 1

    cup Coconut

  • 1

    cup chopped Pecans

  • 5

    Egg Whites, stiffly beaten

  • Frosting:

  • 1

    – 8oz Cream Cheese, softened

  • 1/2

    stick Butter, softened

  • 1

    box powdered sugar

  • 1

    t Vanilla

  • Chopped Nuts, optional

Directions

Cream butter and Crisco. Add sugar, beat well. Add egg yolks and beat. Add flour and soda. Alternate with buttermilk. Stir in vanilla. Add coconut & nuts. Fold into stiffly beaten egg whites 2 Tablespoons at a time. Pour into greased and floured 9 in cake pans and bake at 350 for 20 – 25 min or until toothpick comes out clean. Cool and frost with cream cheese frosting. Frosting Mix cheese and butter, add sugar and vanilla. Frost Cake and sprinkle nuts on cake.

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