Italian cream cake #3

Yield: 16 Servings

Measure Ingredient
½ cup Crisco
1 Stick margarine
2 cups Sugar
1 cup Buttermilk
1 teaspoon Soda
5 Eggs (separated)
2 cups Flour
2 teaspoons Vanilla
1 can Angel flake coconut
1 cup Pecans
1 pack (8-oz) cream cheese
1 Stick margarine
2 teaspoons Vanilla
1 cup Pecans (chopped)
1 pounds Powdered sugar

CAKE

ICING

From: ginab@...

Date: 16 Nov 1994 10:19:55 -0500 Cake: Cream Crisco, oleo and sugar. Add buttermilk in which soda has been dissolved. Separate eggs and add yolks. Mix remaining ingredients in order. Beat egg whites until stiff and carefully fold in. Pour into three 9" round or square Pans (greased and floured) and bake at 325 degrees for 30 minutes.

Icing: Soften cream cheese and margarine. Beat until creamy. Add powdered sugar, vanilla and pecans. Ice between layers and top of cake.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Similar recipes