Thursday, November 15, 2007

Italian Cream Cake

This is my Mom's is heavenly!

2 c. sugar
1 c. Crisco
1/2 c. oleo
5 eggs, separated
1/2 tsp. salt
1 c. buttermilk
1 Tbsp. vanilla
2 c. plain flour; sifted
1 tsp. soda
2 c. coconut
1 c. pecans

Cream sugar and Crisco well. Add oleo and beat until fluffy. Add egg yolks one at a time, beating well after each. Add vanilla and buttermilk alternately with flour, salt and soda. Fold in coconut, pecans and beaten stiff egg whites. Makes 4 layers.

1 box powdered sugar
1 stick oleo (room temperature)
1 tsp. vanilla
1 (8 oz.) cream cheese (room temperature)

Beat all together until well blended. Spread on cake layers. Bake at 350 degrees for 30 minutes.

No comments: