Italian Cream Cake

So I just got to celebrate a birthday. Tradition is to go out for a nice dinner and have a birthday cake, both the choice of the birthday person. This year I chose an Italian Cream cake and a dinner at Oakleys Bistro review to come.

We ran across Italian Cream Cake at Kroger and fell in love with it. Upon speaking with a coworker....who is Italian she gave me her recipe. Thanks Betsy. Mark prepares this very well but he subsitutes butter Coconut oil  for the Crisco. So yummy....Happy Birthday to me.

Italian Cream Cake         

1/2c Crisco (or Coconut Oil)                      1c Buttermilk

1stick butter                                                 2c flour

2c sugar                                                       1/2t salt

1t vanilla                                                      2c coconut

1t soda                                                         1c pecans chopped

5 eggs seperated

Cream Crisco, butter, sugar. Add 5 egg yolks 1 at a time; beat after each. Add dry ingredients along with buttermilk and vanilla. Stir in coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 greased and floured 9” pans at 350* for 30 min.

Icing

1 stick butter                                      1c pecans

8oz Philly cream cheese                    1 box powdered sugar

1t vanilla

Mix all icing ingredients together until smooth enough to spread on cooled cakes.