Italian Cream Cookie Sheet Cake with Cream Cheese Icing |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 15 |
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I got this recipe from a Italian Cookbook. Ingredients:
1 cup crisco |
2 cups cake flour |
1 teaspoon baking soda |
5 eggs, separated |
2 cups sugar |
1/2 cup margarine (1/2 cup) |
2 teaspoons vanilla |
1 cup flaked coconut |
1 cup chopped nuts |
1 cup buttermilk |
cream cheese frosting |
1 (8 ounce) package cream cheese, softened |
1/2 cup margarine, softened |
1 (1 lb) box powdered sugar |
1 teaspoon vanilla |
chopped nuts (optional) |
Directions:
1. Cream together Crisco, margarine, and sugar, add egg yolks.
2. Add baking soda to buttermilk and add, alternately with cake flour, into creamed mixture.
3. Fold in stiffly beaten egg whites.
4. Fold in coconut, nuts and vanilla.
5. Bake at 350 degrees for 25 minutes in a greased and floured 15x10 inch jelly roll pan.
6. Let cake cool completely then add cream cheese icing.
7. Combine cream cheese,margarine, powdered sugar, vanilla and nuts, mix well with electric mixer and spread on cool cake.
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