Italian Cream cheese cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 50
Ingredients
Buttermilk, lowfat, 1 cupGranulated Sugar, 2 cup Shortening, Crisco, 8 tbsp Flour, white, 2 cup Pecans, 1 cup, chopped Baking Soda, 1 tsp Butter, salted, 1 stick Egg, fresh, 5 large Vanilla Extract, 1 tspCoconut, raw, 1 cup, shredded Cream Cheese, 8 oz Vanilla Extract, 1 tsp *Margarine, soft, .5 cup Powdered Sugar, 2 cup, unsifted
* Combine soda and buttermilk and let stand for a few minutes
* Cream sugar oleo and crisco
* add egg yolks 1 at a time
* add buttermilk alternately with flour to creamed mixture
* Stir in vanilla
* Beat egg whites until stiff
* fold egg whites into batter
* gentle stir in pecans and coconut
* Bake in prepared pans for 25 - 30 mins at 325 F
Icing
8oz cream cheese
1 tsp vanilla
1 stick oleo
1 lb powdered sugar
Cream cheese, oleo and vanilla. Beat in sugar a little at a time
Serving Size: makes about 50 small servings
Number of Servings: 50
Recipe submitted by SparkPeople user LLHENNIGAN.
* Cream sugar oleo and crisco
* add egg yolks 1 at a time
* add buttermilk alternately with flour to creamed mixture
* Stir in vanilla
* Beat egg whites until stiff
* fold egg whites into batter
* gentle stir in pecans and coconut
* Bake in prepared pans for 25 - 30 mins at 325 F
Icing
8oz cream cheese
1 tsp vanilla
1 stick oleo
1 lb powdered sugar
Cream cheese, oleo and vanilla. Beat in sugar a little at a time
Serving Size: makes about 50 small servings
Number of Servings: 50
Recipe submitted by SparkPeople user LLHENNIGAN.
Nutritional Info Amount Per Serving
- Calories: 165.3
- Total Fat: 10.0 g
- Cholesterol: 28.6 mg
- Sodium: 88.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.5 g
- Protein: 2.0 g
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