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Italian Cream CakeIngredients for Italian Cream Cake
Directions: Cream oleo, Crisco, and sugar. Gradually add egg yolks, beat well. Add soda to buttermilk; then add flur and buttermilk alternately. Add pecans and coconut. Fold in beaten egg whites and vanilla. Bake 25-30 minutes at 350 degrees in three 8 or 9 inch round cake pans. Frosting:
Cream cheese and oleo together. Add sugar and a little milk and vanilla, to make a frosting consistency. Add nuts last. |
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