Italian Cream Cake

Ingredients:

CAKE:

• 1 c buttermilk

• 1 tsp baking soda

• 5 lg eggs, separated

• 1 c pecans, in pieces

• 2 c flour

• 2 c sugar

• 1 stick butter, softened

• 1/2 c crisco

• 1 tsp pure mexican vanilla

• 1 can angel flake coconut

ICING:

• 1 stick butter, softened

• 1 pkg cream cheese (8 oz)

• 1 tsp pure mexican vanilla

• 1 lb powdered sugar

• 1 c pecans, in pieces

How To Make Italian Cream Cake:

Preheat oven to 325 degreees. Beat egg whites and set aside.

Add soda to buttermilk and set aside. Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.

Fold in egg whites, then pecans, then coconut. Pour into 3 round (greased & floured)cake pans. Bake for 25 to 30 minutes or until done.

ICING:

Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.

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