Ingredients:
CAKE:
• 1 c buttermilk
• 1 tsp baking soda
• 5 lg eggs, separated
• 1 c pecans, in pieces
• 2 c flour
• 2 c sugar
• 1 stick butter, softened
• 1/2 c crisco
• 1 tsp pure mexican vanilla
• 1 can angel flake coconut
ICING:
• 1 stick butter, softened
• 1 pkg cream cheese (8 oz)
• 1 tsp pure mexican vanilla
• 1 lb powdered sugar
• 1 c pecans, in pieces
How To Make Italian Cream Cake:
Preheat oven to 325 degreees. Beat egg whites and set aside.
Add soda to buttermilk and set aside. Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.
Fold in egg whites, then pecans, then coconut. Pour into 3 round (greased & floured)cake pans. Bake for 25 to 30 minutes or until done.
ICING:
Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.
