Italian Cake

Categories: None

Serves: 1 Servings

Ingredients:

2 c Sugar
1 c Crisco
1/2 c Oleo
5 Eggs; separated
1 ts Vanilla
1 c Buttermilk
2 c Flour
1 ts Soda
1/2 ts Salt
2 c Coconut
1 c Chopped pecans

Instructions:
Cream sugar and Crisco; add oleo and beat until fluffy. Add egg yolks.
Beat. Add dry ingredients with buttermilk and vanilla. Fold in coconut,
nuts and beaten egg whites. Bake in 3 layer pans for 25-30 mins. at 350 F.
Frost with 1 1/2 pounds powdered sugar, 1 tsp. vanilla, one stick oleo and
one 8-oz. pkg. of cream cheese.

Posted to Bakery-Shoppe Digest V1 #221 by "William & Evelyn Hall"
on Sep 6, 1997

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