Italian Cream Cake
2 cups sugar
1 stick butter room temp
1/2 cup crisco
5 eggs separated
2 cups ap flour
1 tsp baking soda
1 cup buttermilk
1 cup chopped pecans
1 cup coconut
1 tsp vanilla
Frosting
1 stick room temp butter
1 8oz Cream cheese room temp
4 cups powdered sugar
1 tsp vanilla
Pecans for topping
Preheat oven to 350
Cream butter crisco and sugar then add egg yolks one at at time
Mix together flour and soda and add to sugar mixture alternately with buttermilk. Then add in pecans and coconut
Beat egg white to stiff peaks and then fold into Batter. Divide into 3 cake pans and bake for 25 minutes or until toothpick inserted comes out clean.
Allow layer to cool. Cream Frosting ingredients and whip into fluffy. Ice cake and enjoy.
Recipe from Miss Kay Duck Commander Kitchen cookbook
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