ITALIAN CREAM CAKE

By stepjo7269

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.

Preparation

Step 1

●Refrigerate.