Italian cream cake

Italian cream cake

Ingredients/Components

• buttermilk - 1 c
• baking soda - 1 tsp
• eggs, separated - 5 item
• sugar - 2 c
• stick margarine - 1 item
• shortening - 1/2 c
• flour - 2 c
• vanilla - 1 tsp
• pecans, chopped - 1 c
• coconut - 1 c
• Beat egg whites until stiff
• box powdered sugar - 1 item

How to make italian cream cake:

Combine soda and buttermilk; set aside. Beat egg whites until stiff. Cream sugar, margarine and shortening. Add egg yolks, one at a time, beating well after each. Add buttermilk. Alternate with flour to creamed mixture. Stir in vanilla. Fold in egg whites. Stir in pecans and coconut. Bake in three 9-inch pans in 350° oven for 25 minutes.Icing:1 (8 oz.) pkg. cream cheese1 stick margarine1 box powdered sugar1 tsp. vanilla Cream together cheese and margarine. Add sugar and vanilla.

Recipe categories: Desserts, Eggs/dairy, Cakes.