Italian cream cake #2

12 Servings

Ingredients

Quantity Ingredient
1 cup Buttermilk
1 Stick butter or margarine
½ cup Shortening
2 cups Sugar
5 Eggs; separated
2 cups Flour
1 teaspoon Soda
1 teaspoon Vanilla
1 cup Chopped nuts
1 can (small) coconut
1 pack (8-oz) cream cheese
½ Stick butter; softened
1 Box powdered sugar
1 tablespoon Vanilla
1 cup Chopped pecans

Directions

ICING

CAKE: Cream together the butter & shortening. Add sugar & egg yolks & beat.

Combine flour & soda & add to creamed mixture, alternating with buttermilk.

Add vanilla, nuts & coconut. Beat egg whites & fold in. Pour batter into 3 greased & floured pans & bake at 350 for 20 minutes. ICING: Combine all ingredients & ice cake.

GLADYS QUINN BUSBY

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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