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ITALIAN CREAM CAKE

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ITALIAN CREAM CAKE 0 Picture

Ingredients

  • FROST:
  • 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)
  • 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

Details

Servings 12
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

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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