ITALIAN CREAM CAKE
By á-266
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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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