Italian cream cake

1 servings

Ingredients

Quantity Ingredient
1 Stick butter
½ cup Crisco
2 cups Sugar
5 Eggs
1 teaspoon Soda
1 cup Buttermilk
2 cups Cake flour
1 cup Pecans, chopped
1 small Angelflake coconut, canned
8 ounces Cream cheese
1 Stick butter
1 Box powder sugar
1 teaspoon Vanilla

Directions

Cream butter, crisco and sugar together. Add eggs one at a time, beating well. Combine soda and buttermilk. Add cake flour alternately with buttermilk. Stir in pecans, coconut and vanilla.

Pour into 3 cakes pans lined with wax paper. DO NOT GREASE & FLOUR waxpaper. Bake at 325F for 25-30 minutes.

Icing: Cream cream cheese, powdered sugar, butter and vanilla together. Wait until cake cools completely then frost.

NOTE: I am sorry for and confusion about of some measurements, but this is how it was written down. This is a very rich and good cake.

Most of the time I have seen it served was when the women wanted to show off their cooking abilities. This is one of those recipes that everyone asks for, but few will share it with others. I managed to get it from my sister-in-law.

From the kitchen of Joan Mershon Submitted By BARBARA BOUCHARD On 11-26-94

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