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ITALIAN CREAM CAKE Recipe

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This recipe for ITALIAN CREAM CAKE is from Recipes Collected by Marian and Her Girls, 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 stick oleo
½ c shortening
2 c sugar
5 egg yolks
1 t vanilla
1 cup chopped nuts
5 egg whites, beaten stiff
2 c flour
1 t soda
1 c buttermilk
1 small can coconut
Directions:
Directions:
Preheat oven to 350º F. Grease and flour three 9" round cake pans. In large bowl, use electric mixer on medium speed to cream shortening and oleo until light and fluffy. Gradually add sugar. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla. Again, beating until blended. Combine flour, baking soda and salt. Stir well. Add to shortening mixture alternately with buttermilk. Begin and end with flour mixture. Beat after each addition at low speed until blended. Stir in coconut and pecans by hand. Beat egg whites until stiff peaks form. Fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from pans and cool completely on wire racks. Frost cake with Crisco's Cream Cheese icing (see following recipe). Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans. Also, sprinkle coconut around bottom of cake. Chill several hours or until serving time.
Personal Notes:
Personal Notes:
Thank you to Crisco's website for the information needed to complete this recipe.

 

 

 

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