Italian cake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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