Cakes
Italian Cream Cake
1 c . buttermilk 1/2 c. shortening
1 tsp soda 2 c. sifted flour
5 eggs, seperated 1 tsp. vanilla
2 c sugar 1 c. pecans
1 stick margarine 1 small can cocanut
Preheat oven to 350. Combine baking soda and buttermilk and let stand a few minutes. cream sugar, margarine and shortening. Add egg yolks, one at a time, beating well after each. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Beat egg whites until stiff and fold in with mixture. Gently stir in pecans and cocanut. Bake in 3 greased and floured 9" pans for 25 minutes.
Icing: 8 oz cream cheese softened
1 tsp vanilla
1 stick margarine softened
1 box powdered sugar
Cream together and spread on cooled cake.
A favorite everytime!
Four Layer Delight
aka: Better Than Sex Cake
1st layer:
1 c. flour
1 stick margarine, melted
1c. pecans
Mix and press in a 9x13 pan. Bake for 15-2- minutes at 350.
2nd layer:
1 c powdered sugar
1 8 oz. cream cheese, softened
1 c. whipped topping reserve the rest of a 4 1/2 oz container for the 4th layer.
Mix well and spread onto 1st layer.
3rd layer:
1 3 oz pkg instant chocolate pudding mix
1 3 oz pk instant vanilla pudding mix
3 c milk
Mix well when thickened, pour onto 2nd layer.
4th layer:
Spread remaining whipped topping onto pudding mix. Sprinkle with pecans or cocanut. Other pudding flavors may be used or can use 6oz instant chocolate pudding mix.
