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Italian Cream Cake

April 4, 2013
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This cake is absolutely to die for! It’s moist, creamy, and not too sweet. Anyone would be happy to blow out candles on this baby!

Ingredients:
1 stick butter, softened
1/2 cup butter-flavored Crisco
2 cups granulated sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract
1 cup flaked coconut
1 cup chopped pecans
5 egg whites, stiffly beaten

Directions:

  • Pre heat oven to 350 degrees F.
  • Butter and sugar two 9-inch cake pans. Set aside.
  • Using an electric mixer, cream together the butter and Crisco.
  • Add sugar and beat well.
  • Add egg yolks and beat.
  • Alternating with buttermilk, add flour and baking soda and beat between each addition.
  • Stir in vanilla, coconut and nuts.
  • Fold in stiffly beaten egg whites 2 Tablespoons at a time.
  • Pour evenly into prepared cake pans.
  • Bake 20-25 min or until toothpick comes out clean.
  • Cool completely.
  • Frost with Cream Cheese Frosting.
  • Decorate with additional pecans or chocolate chips.
  • Refrigerate leftovers.
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