Italian cake

Yield: 1 Servings

Measure Ingredient
2 cups Sugar
1 cup Crisco
½ cup Oleo
5 Eggs; separated
1 teaspoon Vanilla
1 cup Buttermilk
2 cups Flour
1 teaspoon Soda
½ teaspoon Salt
2 cups Coconut
1 cup Chopped pecans

Cream sugar and Crisco; add oleo and beat until fluffy. Add egg yolks.

Beat. Add dry ingredients with buttermilk and vanilla. Fold in coconut, nuts and beaten egg whites. Bake in 3 layer pans for 25-30 mins. at 350 F.

Frost with 1½ pounds powdered sugar, 1 tsp. vanilla, one stick oleo and one 8-oz. pkg. of cream cheese. Posted to Bakery-Shoppe Digest V1 #221 by "William & Evelyn Hall" <wchall@...> on Sep 6, 1997

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