Italian Cream Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick oleo
1/2 Crisco
2 c. sugar
5 eggs, separated
2 c. flour
1 tsp soda
1 c. buttermilk
1 can Angel Flake Coconut
1 c. pecans
Icing
1 8 0z.cream cheese1/2 stick oleo
1 box powered sugar
1 tsp. vanilla
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Directions: |
Directions:Beat egg whites and set aside.
Cream oleo and shortening, add sugar and mix well. Ad egg yolks one at a time.
Alternate adding flour/soda and milk.
Stir in nuts and coconut .Fold in egg whites last.
Grease and flour 3 - 9 inch cake pans.
Bake at 375 until straw inserted in center comes out clean. Leave cakes in pan for 10 minutes after cooking.
Frosting:
Soften cream cheese and oleo. Cream together and add powdered sugar, add vanilla. Covers all three layers. |
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Number Of
Servings: |
Number Of
Servings:16-20 |
Preparation
Time: |
Preparation
Time:1 hour including baking time |
Personal
Notes: |
Personal
Notes: This is one of my favorites. I make it for the Christmas family dinner. Everyone is too full to have much dessert-full of Joyce's chocolate chip cookies!- so I always have a lot of cake left for me!!
Joyce once gave this recipe to a student at Monterey High School. The student made the cake for the first time and entered it in the Panhandle- South Plains Fair. She won a First Place Ribbon!
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