Italian Cream Cake

Serves: 12



1 c buttermilk
1 tsp baking soda
5 large eggs, separated
1 c pecans, in pieces
2 c flour
2 c sugar
1 stick butter, softened
1/2 c crisco
1 tsp pure mexican vanilla
1 can(s) angel flake coconut


1 stick butter, softened
1 pkg cream cheese (8 oz)
1 tsp pure mexican vanilla
1 lb powdered sugar
1 c pecans, in pieces



Preheat oven to 325 degreees. Beat egg whites and set aside.

Add soda to buttermilk and set aside.

Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.

Fold in egg whites, then pecans, then coconut.

Pour into 3 round (greased & floured)cake pans.

Bake for 25 to 30 minutes or until done.


Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.