The best delicious Italian Cream Cake #3 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Italian Cream Cake #3 recipe today!
Hello my friends, this Italian Cream Cake #3 recipe will not disappoint, I promise! Made with simple ingredients, our Italian Cream Cake #3 is amazingly delicious, and addictive, everyone will be asking for more Italian Cream Cake #3.
What Makes This Italian Cream Cake #3 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Italian Cream Cake #3.
Ready to make this Italian Cream Cake #3 Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
–CAKE–
1/2 c Crisco
1 Stick margarine
2 c Sugar
1 c Buttermilk
1 ts Soda
5 Eggs (separated)
2 c Flour
2 ts Vanilla
1 cn Angel flake coconut
1 c Pecans
-ICING-
1 pk (8-oz) cream cheese
1 Stick margarine
2 ts Vanilla
1 c Pecans (chopped)
1 lb Powdered sugar
From: ginab@panix.com
Date: 16 Nov 1994 10:19:55 -0500
Cake: Cream Crisco, oleo and sugar. Add buttermilk in which soda has been
dissolved. Separate eggs and add yolks. Mix remaining ingredients in
order. Beat egg whites until stiff and carefully fold in. Pour into three
9″ round or square Pans (greased and floured) and bake at 325 degrees for
30 minutes.
Icing: Soften cream cheese and margarine. Beat until creamy. Add powdered
sugar, vanilla and pecans. Ice between layers and top of cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
Leave a Reply