Italian Cream Cake 2 cups sugar
1/2 cup oleo,
margarine
1 1/2 cups Crisco
1 teaspoon
vanilla
1 cup buttermilk
2 cups flour
5 egg yolks
1 teaspoon baking
soda
1/2 teaspoon salt
2 cups Angel
Flake Coconut
1 cup chopped
nuts 5 egg whites
Cream sugar, Crisco and oil.
Add egg yolks one at a time.
Mix flour, baking soda and salt together.
Mix dry
ingredients
alternately with buttermilk to sugar mixture.
Add coconut
and
nuts. Fold in stiffly beaten egg whites.
Pour mixture into 3
(8
or 9 inch) cake pans.
Bake at 350 degrees for 30 minutes or
until
done.
Remove from oven and cool on racks.
Frosting
1 large block
cream cheese
1 stick oleo
(margarine or butter)
1 tablespoon
vanilla
1 box powdered
sugar
Mix cream cheese, oleo, vanilla and powdered sugar until
smooth
and creamy. Spread on
cake.
