The Herald Banner, Greenville, TX

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November 26, 2012

Italian Cream Cake

GREENVILLE — Charman Davis, who works in the circulation department at the Herald-Banner, shares this recipe for Italian cream cake.

5 Eggs, separated

½ teaspoon of Salt

1 cup Buttermilk

½ cup Butter

1 teaspoon Vanilla

2 cans Angel Flake Coconut

2 cups of Sugar

1 teaspoon Baking Soda

1 cup Chopped Pecans

½ cup of Crisco

2 cups Flour

Cream shortening, egg yolks, sugar, salt, baking soda and flour

Add buttermilk and vanilla

Stir in coconut and nuts

Fold in beaten egg whites

Bake at 350 degrees for 40 minutes and cool completely


1 (8 ounce) package of Cream Cheese

1 stick of Butter

1 Box of Powdered Sugar

½ teaspoon Vanilla

Cream butter and cream cheese together

Add powdered sugar and vanilla

Spread on cooled cake

Text Only
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