Name: Italian Cream Cake #3
Ingredients: 1/2 c Crisco; 1 Stick margarine; 2 c Sugar; 1 c Buttermilk; 1 ts Soda; 5 Eggs (separated); 2 c Flour; 2 ts Vanilla; 1 cn Angel flake coconut; 1 c Pecans; 1 pk (8-oz) cream cheese; 1 Stick margarine; 2 ts Vanilla; 1 c Pecans (chopped); 1 lb Powdered sugar

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David Platt

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Cake	16	Servings

INGREDIENTS

1/2	c	Crisco
1		Stick margarine
2	c	Sugar
1	c	Buttermilk
1	ts	Soda
5		Eggs (separated)
2	c	Flour
2	ts	Vanilla
1	cn	Angel flake coconut
1	c	Pecans
1	pk	(8-oz) cream cheese
1		Stick margarine
2	ts	Vanilla
1	c	Pecans (chopped)
1	lb	Powdered sugar

INSTRUCTIONS

CAKE
ICING
From: [email protected]
Date: 16 Nov 1994 10:19:55 -0500
Cake: Cream Crisco, oleo and sugar.  Add buttermilk in which soda has been
dissolved. Separate eggs and add yolks.  Mix remaining ingredients in
order. Beat egg whites until stiff and carefully fold in. Pour into three
9" round or square Pans (greased and floured) and bake at 325 degrees for
30    minutes.
Icing: Soften cream cheese and margarine.  Beat until creamy.  Add powdered
sugar, vanilla and pecans.  Ice between layers and top of cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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