Italian cream cake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Buttermilk |
| 1 | Stick butter or margarine | |
| ½ | cup | Shortening |
| 2 | cups | Sugar |
| 5 | Eggs; separated | |
| 2 | cups | Flour |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Vanilla |
| 1 | cup | Chopped nuts |
| 1 | can | (small) coconut |
| 1 | pack | (8-oz) cream cheese |
| ½ | Stick butter; softened | |
| 1 | Box powdered sugar | |
| 1 | tablespoon | Vanilla |
| 1 | cup | Chopped pecans |
Directions
ICING
CAKE: Cream together the butter & shortening. Add sugar & egg yolks & beat.
Combine flour & soda & add to creamed mixture, alternating with buttermilk.
Add vanilla, nuts & coconut. Beat egg whites & fold in. Pour batter into 3 greased & floured pans & bake at 350 for 20 minutes. ICING: Combine all ingredients & ice cake.
GLADYS QUINN BUSBY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .