Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1 tsp
• flour - 2 c
• egg yolks - 5 item
• coconut - 1 c
• soda - 1 tsp
• buttermilk - 1 c
• shortening - 1/2 c
• egg whites - 5 item
• box powdered sugar - 1 item
• stick butter or margarine - 1 item
• stick of margarine or butter - 1/2 item
• Set aside to fold in later

How to make italian cream cake:

Beat egg whites until stiff. Set aside to fold in later. Cream butter, shortening, and sugar. Add egg yolks one at a time and beat well. Combine flour and soda. Add to creamed mixture with buttermilk alternately. Stir in vanilla and coconut. Fold in egg whites. Bake in three 8 inch greased and floured cake pans at 350° for 25 minutes. Ice with cream cheese icing.Cream Cheese Icing:1 (8 oz.) pkg. cream cheese1/2 stick of margarine or butter1 box powdered sugar1 tsp. vanilla Cream cheese and margarine should be soft. Beat cream cheese with margarine. Add vanilla and sugar. Cream together. Ice cake. Add coconut and nuts for garnish.

Recipe categories: Desserts, Eggs/dairy, Cakes.