Cream Crisco and butter together. Add sugar and blend well. Add egg yolks, one at a
time. Add buttermilk, vanilla and coconut. Set aside
In a separate bowl, sift soda and flour together. Set aside.
In a separate bowl, beat egg whites until they form soft peaks. Fold in chopped pecans.
Fold all bowls together. Bake in 3 layers at 325 degrees for 25 minutes.
After cake has baked, remove from oven and set each layer on a cooling rack.
While cake is baking, prepare frosting by creaming 8 ounces of softened cream cheese
with 1 stick of softened butter. When smooth, add 1 box powdered sugar (4 cups),
sifted and blend thoroughly. Add 1 teaspoon vanilla.
Once cake has thoroughly cooled, frost.
Originally Submitted
11/14/2013
0 Out of 5 from
0 reviews
You can add this Italian Cream Cake recipe to your own private DesktopCookbook.
