Sample Recipe #4
Contributed By: Leslie Steele
Italian Cream Cake page 283
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
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
THIS CAKE MUST BE REFRIGERATED!
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