Italian cream cake #3
16 Servings
Ingredients
| Quantity | 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 |
Directions
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.
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