Herald-Banner Staff
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
Icing
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
