Italian Cream Cake

Virginia Allen

Cake:

  • 1 stick oleo
  • 1/2 cup oil
  • 3 cups sugar
  • 5 eggs, separated
  • 1 cup buttermilk
  • 1 tsp soda
  • 2 cups flour
  • 1 cup pecans, chopped
  • 1 tsp vanilla

Cream oleo, sugar; add oil and egg yolks (add eggs little at a time). Mix soda with buttermilk and add to mixture. Add flour, pecans and vanilla. Beat egg whites until stiff. Fold into mixture. Bake at 350° for 1 hour.

Icing:

  • 8 oz package cream cheese
  • 1 stick butter
  • 1 box powdered sugar
  • 1 tsp vanilla

Cream butter, cream cheese. Add powdered sugar little at a time. Beat until smooth. Add vanilla.

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