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Title: Italian Cream Cake 2
Categories: Cake
Yield: 1 Cake
| 1 | Stick butter | |
| 1/2 | c | Crisco |
| 2 | c | Sugar |
| 5 | Eggs | |
| 1 | ts | Soda |
| 1 | c | Buttermilk |
| 2 | c | Cake flour |
| 1 | c | Pecans, chopped |
| 1 | sm | Angelflake coconut, canned |
| 8 | oz | Cream cheese |
| 1 | Stick butter | |
| 1 | Box powder sugar | |
| 1 | ts | Vanilla |
Cream butter, crisco and sugar together. Add eggs one at a time, beating well. Combine soda and buttermilk. Add cake flour alternately with buttermilk. Stir in pecans, coconut and vanilla. Pour into 3 cakes pans lined with wax paper. DO NOT GREASE & FLOUR waxpaper. Bake at 325F for 25-30 minutes.
Icing: Cream cream cheese, powdered sugar, butter and vanilla together. Wait until cake cools completely then frost.
NOTE: I am sorry for and confusion about of some measurements, but this is how it was written down. This is a very rich and good cake. Most of the time I have seen it served was when the women wanted to show off their cooking abilities. This is one of those recipes that everyone asks for, but few will share it with others. I managed to get it from my sister-in-law.
From the kitchen of Joan Mershon From: Joan Mershon Date: 20 Feb 94
From: Gail Shipp By "Carey W. Starzinger" previous next