Italian Cream Cake Recipe

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posted:: 8/19/2008
language:: English
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Document Sample

							Sample Recipe #4 
Contributed By:  Leslie Steele 
 
Italian Cream Cake  page 283 
FAMILY FAVORITE!! 
 
WHAT YOU WILL NEED: 
 
2 cups  sugar                            2 cups of flour 
1 stick butter or margarine              1 cup buttermilk 
½ cup solid Crisco                       1 tsp. baking soda 
5 eggs, separated                        1 cup coconut           
 
READY… SET… BAKE: 
 
Cream sugar, butter and Crisco until well blended.  Add egg yolks one at a time.  Add other 
ingredients and fold in the eff whites that have been beaten until stiff.  Bake in 3 (9inch) greased 
and floured cake pans at 350 degrees for 25 minutes or until done.  Cool and frost.  Frost tops and 
layers only. 
 
FROSTING  
 
1 (8oz) pkg. cream cheese, softened             1 box powdered sugar 
1 stick oleo                                     1 tsp. vanilla 
1 cup pecans, chopped 
 
Cream oleo, cream cheese and vanilla.  Add powdered sugar and mix until well blended.  Add 
pecans. 
 
THIS CAKE MUST BE REFRIGERATED! 




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