Italian Cream Cake
Cake Ingredients:
1 c. Crisco, creamed, gradually add:
2 C. sugar
5 egg yolks-beat well after each yolk (set aside whites)
2 C. sifter or 2 1/4 C. cake flour
1 tsp. soda
1 C. buttermilk (add alternately with flour and soda)
1 tsp. vanilla
1 C. Angel Flake coconut
1 C. chopped pecans
Fold in beaten egg whites. Grease and flour 3 round cake pans (makes 3 layers)
Bake at 350 degree preheated oven for 20-30 minutes. Cool and ice with the following: Combine with mixer:
1 - 8oz Philly Cream Cheese
1/2 stick oleo or margerine
1 box powdered sugar (about 4 cups)
1/2 c. flour
1/2 t. salt
Keeps well in refrigerator and stays moist.