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Italian cream cake

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Ingredients/Components

sugar - 2 c
vanilla - 1 tsp
vanilla extract - 1 tsp
chopped nuts - 1 c
flour - 2 c
stick margarine - 1 item
egg yolks - 5 item
soda - 1 tsp
buttermilk - 1 c
shortening - 1/2 c
egg whites, stiffly beaten - 5 item
box powdered sugar - 1 item
small can coconut - 1 item
Add sugar and beat until mixture is smooth
chopped pecans desired amount - 1 item

How to make italian cream cake:

Cream the margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350° for 25 minutes or until cake tests done. Cool. Frost with Cream Cheese Frosting.Cream Cheese Frosting:1 (8 oz.) pkg. cream cheese, softened1/2 stick margarine1 box powdered sugar1 tsp. vanilla extract chopped pecans (desired amount) Beat the cream cheese and margarine until smooth. Add sugar and beat well. Add vanilla. Beat until smooth. Spread on cake. Sprinkle top with pecans.

In loving memory of Nannie Lou Davis, Vickie Davis' mother-in-law.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

3.8

Average rating: 3.8, total votes: 6

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graham cracker crumbs, sugar, cinnamon, eggs, vanilla, chopped pecans, brown sugar, packed