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Italian Cream Cake

Submitted by PARRETT’S PIES & PASTRIES

Ingredients

  • Cake:
  • 5 eggs, separated
  • 1 stick real butter
  • ½ C Crisco
  • 2 C sugar
  • 2 C plain flour
  • 1 tsp soda
  • 1 C buttermilk
  • 1 tsp vanilla
  • ½ C coconut flakes
  • ½ C chopped nuts
  • Icing:
  • 8 oz cream cheese, softened
  • 1 stick butter
  • 4 C powdered sugar
  • 1 tsp vanilla
  • ½ C chopped nuts
  • Toasted coconut

Directions

For cake, beat 5 egg whites until stiff. In separate bowl, cream butter and Crisco. Add sugar, beat until creamy. Add egg yolks and beat well. Mix soda with buttermilk and add alternately with flour to sugar mixture; stir in vanilla and coconut. Add nuts, then fold in beaten egg whites. Pour batter into three greased and floured 9-inch pans (can use sheet pan if preferred). Bake at 350° for 25 minutes. Cool. 

For icing, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until smooth. Spread on cake. Sprinkle toasted coconut and chopped nuts on top. Serves 12–15. 

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