Italian Cream Cake

1 stick butter, softened
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
1 small can coconut
1 cup chopped pecans
5 egg whites, stiffly beaten

Cream butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add to mix alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in stiff egg whites. Pour into 3 round greased and floured pans. Bake at 350 degrees for 25 minutes or until center tests done.

Cream Cheese Frosting:
1 stick butter, softened
16 oz cream cheese
8 cups (two 1 lb boxes) powdered sugar
2 tsp vanilla
1/2 cup chopped pecans

Cream butter and cream cheese. Gradually add powdered sugar then vanilla, beating until creamy. If frosting is too thick, thin with 1 tsp milk; if too thin, add 1 tbsp powdered sugar. Frost cake then sprinkle pecans on top.

1 box yellow cake mix
1 large box strawberry Jello
1 can (14 oz) sweetened condensed milk
10 oz strawberry preserves
8 oz Cool Whip
Prepare cake batter as directed on box, then stir in dry jello powder. Bake in a 9x13 baking pan according to directions on box. Remove cake from oven and immediately poke holes all over the cake with a fork. Pour condensed milk all over the top then spread with preserves. Let cake cool completely then spread with Cool Whip.

Strawberry Cake

1 white cake mix
1 (3 oz) package strawberry Jello
4 tbsp flour
1 cup oil
1/2 cup sugar
1/2 cup milk
4 eggs
1/2 cup finely chopped strawberries

Combine ingredients and mix on low speed for 1 minute. Beat on high speed for 2 minutes. Spread batter into a sprayed 9x13 baking pan. Bake at 350 degrees for 30 to 35 minutes or until cake tests done. Cool completely then frost.

Frosting:
1 stick butter, softened
4 cups powdered sugar
1 tsp vanilla
1/2 cup finely chopped strawberries
1 cup halved strawberries

Cream butter until light and fluffy. Add powdered sugar, vanilla and chopped strawberries. Blend on low speed until frosting is creamy and is spreadable consistency. If too thin, add more sugar; if too thick, add 1 tsp milk. Frost cake then garnish with strawberry halves.
*Fresh or frozen (thawed) strawberries can be used.

Buttermilk Biscuits

2 cups flour
1/2 tsp salt
3 tsp baking powder
1/2 tsp baking soda
5 tbsp shortening
1 cup buttermilk

Sift together flour, salt, baking powder and baking soda. Cut in shortening. Add buttermilk and mix just until blended. Gently knead two or three times. Shape dough by hand into biscuits 1/2 inch thick, or roll out and cut with round cutter. Place, touching each other, on lightly sprayed baking sheet or in cast iron skillet and bake at 425 degrees for 12 to 14 minutes, until lightly browned.

I'm going to try the Italian Cream Cheese Cake for Thanksgiving. It sounds like it might be very good. I will see what the reviews will be.

hi 4hearts, Welcome to the site,. I would like to add a couple things to the buttermilk biscuit recipe. I make the "best" homemade buscuits, so I am told by friends & family alike,, However that recipe is a handed down family recipe that I no longer share,. But here is a few tips that I have learned, try them, maybe they'll work with this recipe. 1 start with a "cold" oven, the heating helps them rise higher! 2. put them in a pan/dish with sides, pushing them against each other so that the buscuits are against each other -but not mashed,it helps them rise higher but may take a little longer to bake. 3. instead of greaseing your pan, melt some margarine in the pan/dish deep enough to coat your biscuits. Put the buscuit in the margarine, then turn it over, coating both sides, top & bottom. You can use bacon greese, but I think margarine is better, butter tends to brown them to fast. Lots of luck, Granna2