CHOCOLATE ITALIAN CREAM CAKE
Ingrediants: (Texas Award Winner) Cake batter: ½ cup butter (not margarine) ½ cup Crisco 2 cups sugar 5 eggs, separated 2 cups all purpose sifted flour ¼ cup cocoa 1 cup buttermilk 1 tsp. baking soda 1 tsp. vanilla 1 cup coconut ½-1 cup chopped pecans Directions: Preheat oven to 325°. Cream first three ingredients. Add egg yolks one at a time, beating after each. Sift flour, cocoa and soda together Add alternately with buttermilk, beginning and ending with dry ingredients. Stir in coconut, vanilla and pecans. Fold in stiffly beaten egg whites. Grease and flour three 8" cake pans. Bake 25-30 minutes or until tests done. Frosting: 1 lb. boxed powdered sugar ¼ cup cocoa 1 (8 oz.) pkg. cream cheese, softened 1 stick butter 1 tsp. vanilla 1 cup chopped pecans and some for garnish Cream butter and cream cheese; add vanilla. Sift sugar and cocoa together, beat in a little at a time. Add chopped pecans. Frost tops and sides. Decorate with pecans. You can give without loving, but you cannot love without giving. Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
