Dessert: Italian Cream Cake

posted by CADeb 02-08-102 4:35 PM

Italian Cream Cake

1 stick oleo or margarine
1 cup buttermilk
1/2 cup Crisco
1 tsp. vanilla
2 cups sugar
1 small can coconut*
5 egg yolks
1 cup pecans
2 cups flour
5 egg whites (beaten stiff, not dry)
1 tsp. baking soda

Cream sugar, oleo, Crisco. Add egg yolks one at a time. Sift flour, 1 teaspoon soda, and add alternately with buttermilk. Add vanilla, nuts, 1 can of coconut. Fold into beaten egg whites. Pour into 3 greased and floured round (9 inch) cake pans. Bake at 350 degrees for about 25 minutes, or until a toothpick comes out clean.

2 (8oz.) Cream Cheese
1 stick oleo or margarine
2 ( 1 pound ) Boxes Powdered Sugar
1 tsp vanilla

Mix the above until smooth and creamy. This is a little more frosting than you need, but I'd rather have too much than not enough.

Assemble and frost as you would any three layer cake. I then place pecan halves all over the top and around the sides. You can also use chopped pecans. If I use the chopped, I put them only on the sides of the cake.

*used a 3.5 oz (99g) can of Baker's Angel Flake coconut sweetened. That is 1 1/2 cup coconut, if you can't find the little cans.

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