ITALIAN CRÈAM CAKE

ITALIAN CRÈAM CAKE

Ingredients

½ Cup Shortening
1 Stick Oleo
2 Cups Sugar
5 Eggs
1 Tsp. Baking Soda
1 Tsp. Vanilla
1 Cup Coconut
1 Cup Chopped Pecans
2 Cups Flour
1 Cup Buttermilk
Cream Cheese Frosting:
1-8 oz. Cream Cheese, Softened
½ Cup Butter or Oleo, Softened
1- 16 oz. Box Powdered Sugar, Sifted
1 Tsp. Vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream shortening and oleo.
  3. Add sugar and beat until smooth. 
  4. Add egg yolks.  Beat well. 
  5. Combine flour and soda, and then add to creamed mixture. 
  6. Add buttermilk. 
  7. Stir in vanilla. 
  8. Add coconut and pecans. 
  9. Fold in stiffly beaten egg whites. 
  10. Pour batter into a 9×13 greased and floured cake pan. 
  11. Bake for 35 to 40 minutes or until cake tests done with a wooden pick. 
  12. Cool in pan for 5 minutes. 
  13. Remove from pan, cool completely.

Cream Cheese Frosting:

  1. Combine cream cheese and butter, beating until smooth.
  2. Add powdered sugar and vanilla, beating until light and fluffy. 
  3. Spread on cooled cake and sprinkle ½ cup pecans on top of cake. 

RECIPE FROM AUNT LOUISE, MARCH 1984