Italian Cream Cake
1 stick butter 1 tsp. vanilla
½ c. Crisco 1 (3 ½ oz.) can angel flake coconut
2 c. sugar 1 c. chopped pecans
5 egg yolks (6 eggs ) 5 (6) egg whites (beat stiff)
2 c. flour 1 tsp baking powder
1 c. milk (buttermilk) 1 tsp baking soda
Beat egg whites until stiff. Cream butter & Crisco. Add sugar & beat until fluffy. Also add egg yolks & beat well. Fold in flour & milk alternately. Stir in the vanilla, coconut and pecans. Gently fold in egg whites & pour batter into three greased & floured round cake pans. Bake at 350° for 25 minutes or until done. Frost when cool.
1 8 oz. cream cheese softened 1 lb box powdered sugar
¼ c. butter 1 c. chopped pecans
1 tsp vanilla
Beat cream cheese & butter til smooth. Add sifted sugar & vanilla. Beat until smooth. Spread on cake & sprinkle each layer with pecans.