Italian Cream Cake

Ingredients for Italian Cream Cake

  • 2 cups sugar
  • 1 stick oleo, softened
  • 1/2 cup Crisco
  • 1 cup buttermilk
  • 1 small can Angel Flake Coconut
  • 1 cup chopped pecans
  • 5 eggs, separated
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp soda

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:

  • 1 package cream cheese
  • 1/2 stick oleo, softened
  • 1 box powdered sugar (1 lb.)
  • 1 tsp. vanilla
  • milk
  • 1/2 cup chopped pecans

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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