Bleu Door Favorite



Italian Cream Cake

From the kitchen of:
Carolyn Johnson
Type of food:
How big a project is this?
Comments from the chef:

This is the receipe from my mother. I haven't made it in a long time. Since the doctor has me watching my diet very closely and I want to enjoy and eat in KC I guess I will not make any time soon. Plus DH isn't crazy about coconut. I like it.

Italian Cream Cake

1 stick oleo
2 cup sugar
5 eggs
1/2 cup Crisco
2 cup flour
1 tsp baking soda
1 cup buttermilk
2 cup coconut
1 cup pecan
1 tsp vanilla

Cream oleo and shortening, add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and baking soda and add to creamed mixture, alternating with buttermilk. Stir in vanilla. Add coconut and chooped pecans. Fold in stiffy beaten egg whites. Pour into 3 well greased and floured 8 " pnas. Bake at 350 degrees for 25 minutes. Frost with the cream cheese frosting. for this cake.


8 oz. cream cheese
1 stick oleo
1 box powdered sugar
1 tsp vanilla

Cream cream cheese and oleo until smooth. Add powedered sugar and vanilla beat until smooth. Frost cake . You can sprinkle chooped pecans and coconut on top.