Italian Cream Cake

Submitted by Granny-Nell Hutchins on January 15, 2017 - 11:32am

Summary

Yield
SourceCherry Murphree
Prep Time20 minutes
CategoryCakes
CuisineItalian
Tagsitalian, cream cheese, Cake

Description

Ingredients

  • 2 cups sugar
  • 1 stick butter, at room temperature
  • 1/2 cup Crisco Oil
  • 5 eggs. separated
  • 1 cup buttermilk
  • 2 cups flour
  • 1 tsp soda
  • 1 cup coconut
  • 1 tsp vanilla
  • 4 ozs cream cheese, softened
  • 1/2 stick butter, softened
  • 1 box powdered sugar
  • 1 cup pecans, chopped
  • 1 tsp vanilla

Instructions

For Cake: Grease and flour three cake pans (8 or 9 inch). Beat egg whites and set aside. Cream rest of ingredients and egg yolks. Bake at 325° for 30 minutes. Cool before icing cake.
For Icing: Blend cream cheese, vanilla and butter, add sugar and blend well. Put on layers as you stack. If icing is too thick, add a little milk.

Notes

Recipe submitted by Cindy Carswell.

Darrell Hutchin's favorite cake.

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