Saturday, April 24, 2010

Italian Cream Cake

Cream together well:
2 c. sugar
1/2 c. Crisco
1 stick butter
1 t. vanilla

Add 5 egg yolks (well beaten). Mix well.

Combine the following dry ingredients:
2 c. flour
1 t. soda
1/4 t. salt

Add dry ingredients, alternating with
1 cup buttermilk

1 c. nuts
1 c. coconut

Fold in 5 stiffly beaten egg whites. Bake in 3 greased and floured 9 inch cake pans at 350 for 25-30 minutes.

Bake and cool completely, then frost.


8 oz. package cream cheese
1 lb. confectioners sugar
1 stick butter, softened
1 t. vanilla
Cream together and frost cake.

for cupcakes bake at 350 for 20-25 minutes
Brandyn Kay and Eric's favorite birthday cake

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