Italian Cream Cake
Submitted by lsb on January 07, 2008 at 1:35 pm

Description
Italian Cream Cake

Summary
Yield: 0 File under: cakes

Instructions
1/2 c. butter
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. cake flour
1 c. buttermilk
1 tsp. soda
1 tsp. vanilla
1 small can coconut
I c. chopped pecans
5 egg whites, stiffly beaten

Cream butter and Crisco until light and fluffy; add sugar, gradually, and beat well. Add egg yolks, one at a time, beating well after each addition.

Stir together flour and soda and add alternately with the buttermilk, beating well.

Stir in vanilla, then the coconut and pecans. Fold in beaten egg whites.

Pour into three 9-inch greased and floured cake pans. Bake at 350 degrees for about 25 minutes or until lightly browned. Cool. Frost with Cream Cheese Frosting.

1 package (8 ounces) cream cheese, softened
1 stick butter
1 box confectioners sugar
1 tsp. vanilla
1 c. chopped pecans

Mix together the cream cheese and butter. Add sugar and vanilla and mix until smooth. Stir in pecans