ITALIAN CREAM CAKE

ITALIAN CREAM CAKE
ITALIAN CREAM CAKE

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

Ingredients

  • 1

    STICK OLEO OR BUTTER

  • 1/2

    CUP CRISCO

  • 2

    CUPS SUGAR

  • 1

    TSP. VANILLA

  • 5

    EGG YOLKS

  • 5

    EGG WHITES

  • 2

    CUPS FLOUR

  • 1

    TSP. SODA

  • 1

    CUP BUTTERMILK

  • 1

    SMALL CAN OF COCONUT

  • 1

    CUP CHOPPED PECANS plus 1/2 CUP (for top of cake)

  • FROST:

  • 1 1/2

    PACKAGES CREAM CHEESE (12 OZ)

  • 1 1/2

    STICKS OLEO OR BUTTER

  • 1 1/2

    TSP. VANILLA

  • 1 1/2

    BOXES CONFECTIONER'S SUGAR

Directions

Cream oleo, Crisco, sugr and vanilla well. Add egg yolks one at a time, beating well after each addition. Sift four and soda 3 times. Add to this mixture alternately with the buttermilk. Fold in well beaten egg whites, coconut and 1 cup of pecans. Bake in 3 well greased 9 inch cake pans for 25 minutes at 350 degrees. Frost cool cake. Frosting: Beat cream cheese and oleo until smooth. Add vanilla and sugar, mixing well. Frost layers and sides of cake. Sprinkle chopped pecans over the top of cake.

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