Italian Cream Cake - cooking recipe

Ingredients
    1/2 c. Crisco
    1 stick butter
    2 c. sugar
    1 tsp. vanilla, butter & nut flavoring (Superior brand)
    1 tsp. soda
    1/2 tsp. salt
    2 c. flour
    1 c. buttermilk
    1 to 2 c. coconut
    1 c. pecans, chopped
    5 eggs, separated
    1/2 c. maraschino cherries, chopped
    1 stick butter
    8 oz. cream cheese
    1 c. chopped pecans
    1 box powdered sugar
    1 tsp. vanilla, butter & nut flavoring
Preparation
    Beat egg whites stiff and set aside.
    Cream Crisco, butter and sugar.
    Add egg yolks one at a time and cream well.
    Slowly add buttermilk alternately with dry ingredients.
    Stir in flavoring, coconut, pecans and cherries.
    Fold in stiffly beaten egg whites and bake in 3 greased and floured 9-inch pans at 350 degrees for 40 minutes. May use Bundt pan or 9 x 13 cake pan.
    For icing, mix cream cheese and butter well.
    Add flavoring.
    Stir in sugar a little at a time until well blended.
    Add nuts.

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