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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Bethel Mennonite Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup crisco
1 stick oleo (soft)
1tsp soda
2 cups flour
2 cups sugar
1 cup butter
2 cups coconut
1 cup pecans
1 tsp vanilla
1/2 tsp salt
1/2 cup maraschino cherries
5 eggs (seperated)
Icing:
1 stick oleo
oz cream cheese
1 cup chopped pecans
1 tsp vanilla
1 box powdered sugar
Directions:
Directions:
Cream shortening, oleo, sugar, egg yolks; one at a time. As you beat the creamed mixture, add buttermilk slowly along with dry ingredients. Stir in vanilla. Add coconut, nuts and cherries; fold striffly beaten egg whites. Bake in 2 layers at 350º for 40 minutes or until done. Combine icing ingredients and frost cooled cake.

 

 

 

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