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Italian cream cake

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Ingredients/Components

stick margarine - 1 item
Crisco - 1/2 c
sugar - 2 c
eggs, separated egg whites stiffly beaten - 5 item
baking soda - 1 tsp
buttermilk - 1 c
plain flour - 2 c
vanilla - 1 tsp
small can Angel Flake coconut - 1 item
chopped pecans - 1 c
Add sugar and beat until smooth
box powdered sugar - 1 item

How to make italian cream cake:

Cream margarine and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla extract. Add coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350° for 2 minutes or until cake tests done. Cool and top with Cream Cheese Frosting.Cream Cheese Frosting:1 (8 oz.) pkg. softened cream cheese1 stick margarine1 tsp. vanilla chopped pecans1 box powdered sugar Beat cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread on cake. Sprinkle with pecans.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

Average rating: 4, total votes: 4

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Related ingredients:

sugar, flour, large eggs, self-rising flour, margarine, cake flour, butter or crisco, white cake mix