Italian Cream Cake Need: 2 c. granulated sugar 2 c. sifted cake flour 1 stick butter 1 c. Crisco 5 eggs separated 1 c. buttermilk 1 tsp. vanilla flavoring ¼ tsp. salt 1 tsp. baking soda 1 c. chopped pecans 1 c. coconut Preheat Oven 350 deg. Cream sugar, butter and Crisco together until creamy. Now add egg yolks one at a time beating well. Add vanilla, salt mixing in. Combine baking soda and buttermilk let sit 3 min. Now add flour in small amts and buttermilk ending with flour mixing well. Now fold in coconut and nuts. Blend egg whites until fluffy and fold into batter. Spray 3 9 in. cake pans and sprinkle with flour removing excess. Now divide batter among the cake pans and bake 350 deg for 30 min. Cool and ice with topping. Topping: 8 oz. cream cheese softened room temp. 1 stick butter room temp. 1 tsp. vanilla 1 box powder sugar Blend cream cheese and butter and vanilla. Now blend in powder sugar until fluffy. Frost cooled cake. Enjoy wd.
Posted on: Thu, 18 Dec 2014 17:23:38 +0000
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