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Italian cream cake

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Ingredients/Components

sugar - 2 c
vanilla - 1 tsp
pkg
flour - 2 c
stick margarine - 1 item
eggs, separated - 5 item
buttermilk - 1 c
flaked coconut - 1 c
baking soda - 1 tsp
shortening - 1/2 c
box powdered sugar - 1 item
pecans, chopped - 1 c
finely chopped pecans optional - 1 item

How to make italian cream cake:

Icing:1 (8 oz.) pkg. cream cheese1 stick margarine1 box powdered sugar1 tsp. vanilla finely chopped pecans (optional) Preheat oven to 325°. Combine soda and buttermilk and let stand. Beat egg whites until stiff. Cream sugar, margarine and shortening. Add egg yolks, one at a time, beating well. Add buttermilk alternately with flour to creamed mixture. Add vanilla; fold in egg whites. Stir in pecans and coconut. Bake in 3 layer pans 25 to 30 minutes (I line pans with waxed paper, then grease and flour) or in a tube pan for 45 to 50 minutes. Cool completely and frost.

Cream together cream cheese, stick margarine, powdered sugar and vanilla. Spread over cooled cake. For an added touch, sprinkle finely chopped pecans on top of cake.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

3.5

Average rating: 3.5, total votes: 6

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