Italian Cream Cake

(from cokerlj’s recipe box)

To me, most Italian Cream Cakes are dry…this one is very moist. My husbands request for his birthday cake!

Source: Linda Coker

Categories: Cakes, Company Dessert

Ingredients

  • 1/2 cup Crisco oil
  • 1 stick margarine
  • 2 cups sugar
  • 5 eggs separated
  • 2 cups flour sifted
  • 1 cup buttermilk
  • 1 cup Angel flake coconut
  • 1 cup pecans chopped
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • -
  • ICING:
  • 1 pound box powdered sugar
  • 1 teaspoon vanilla
  • 1 stick margarine
  • 8 ounce package cream cheese
  • 1/2 cup pecans chopped

Directions

  1. Cream Crisco, margarine and sugar together.

  2. Add egg yolks one at a time beating well after each addition.

  3. Add buttermilk, flour and baking soda alternately.

  4. Add coconut, pecans and vanilla.

  5. Fold in stiffly beaten egg whites.

  6. Bake in three greased and floured round cake pans for 25 minutes at 350 degrees.

  7. ICING: Cream together all ingredients. Spread between and over cake. Sprinkle with pecans.

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