ITALIAN CREAM CAKE

Amy Tochev’s sister

Ingredients

1 stick of soft butter (don’t soften in microwave)
½ C. Crisco
2 C. sugar
1 tea. vanilla
1 small 7 oz. can coconut or (6 oz. fresh or frozen)
5 eggs, separated
2 C. sifted cake flour
1 tea. baking soda
1 C. buttermilk
1 C. chopped pecans
●Heat oven to 350 degrees.
●Cream butter, Crisco and sugar,
●Add egg yolks and mix.
●Sift flour and baking soda together.
●Add flour and buttermilk alternately into cream mixture.
●Add vanilla, coconut and nuts.
●Take a very clean mixing bowl and beat egg whites until stiff. Fold egg whites into batter.
●Bake in 3 floured and greased cake pans for 35 min. (It takes longer if baked in a sheet cake pan–approximately 45 minutes.)
ICING
1/4 C. softened butter at room temperature
8 oz. cream cheese
1 pound powdered sugar
½ tea. vanilla
●Mix and use to ice cake.

●Refrigerate.