Italian Cream Cheese Cake

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Italian Cream Cheese Cake

  • 1 stick Butter
  • ½ cup Crisco
  • 2 cups Sugar
  • 5 Egg Yolks
  • 2 cups Plain Flour
  • 1 tsp Baking Soda
  • 1 cup Buttermilk
  • 1 tsp Vanilla
  • 1 cup Coconut
  • 1 cup chopped Pecans
  • 5 Egg Whites, stiffly beaten


Cream butter and Crisco. Add sugar, beat well. Add egg yolks and beat. Add flour and soda. Alternate with buttermilk. Stir in vanilla. Add coconut & nuts. Fold in stiffly beaten egg whites 2 Tablespoons at a time. Pour into greased and floured 9 in cake pans and bake at 350 for 20 – 25 min or until toothpick comes out clean. Cool and frost with cream cheese frosting.

  • 1 – 8oz Cream Cheese, softened
  • ½ stick Butter, softened
  • 1 box 10x Sugar (1 pound of powdered sugar)
  • 1 tsp Vanilla
  • Chopped Nuts, optional

Mix cheese and butter, add sugar and vanilla. Frost Cake and sprinkle nuts on cake.