Thursday, December 23, 2010

Italian Cream Cake

Italian Cream Cake

1 stick oleo
½ c. oil
2 c. sugar
2 c. plain flour
1 c. buttermilk
1 t. soda
1 5. Vanilla
1 c. coconut
1 c. nuts
5 eggs

Cream oleo, oil and sugar until smooth. Add egg yolks and beat well. Add flour and soda to creamed mixture, add buttermilk and vanilla, coconuts and nuts. Fold in stiffly beaten egg white. Bake in 3 layers at 300 degrees until done.


Cream cheese frosting with nuts and coconut

8 oz. Cream cheese
1 box powdered sugar
few drops of milk if too thick