from my mother-in-law
Italian Cream Cake
2 cups sugar
1/2 cup shortening
1/2 cup oil
5 eggs, separated
1 tsp. soda
1 cup buttermilk
2 cups flour
1 cup angel flake coconut
1/2 tsp. butter flavoring
1/2 tsp. vanilla
Cream sugar, shortening & oil. Add egg yolks one at a time, beating after each addition.
Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Add flavorings.
Fold in coconut. Beat eggwhites until stiff and fold into mixture. Pour into 3 greased &
floured 9" pans. Bake at 350 for 25 min. Cool cake layers before icing.
Top with Pecan Cream Cheese Frosting.
Italian Cream Cake
2 cups sugar
1/2 cup shortening
1/2 cup oil
5 eggs, separated
1 tsp. soda
1 cup buttermilk
2 cups flour
1 cup angel flake coconut
1/2 tsp. butter flavoring
1/2 tsp. vanilla
Cream sugar, shortening & oil. Add egg yolks one at a time, beating after each addition.
Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Add flavorings.
Fold in coconut. Beat eggwhites until stiff and fold into mixture. Pour into 3 greased &
floured 9" pans. Bake at 350 for 25 min. Cool cake layers before icing.
Top with Pecan Cream Cheese Frosting.