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Italian cream cake

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Ingredients/Components

stick margarine - 1 item
cup shortening - 1/2 item
cups sugar - 2 item
egg yolks - 5 item
cups plain flour - 2 item
soda - 1 tsp
cup buttermilk - 1 item
vanilla - 1 tsp
small can coconut - 1 item
cup chopped nuts - 1 item
egg whites, stiffly beaten - 5 item
Beat until smooth
stick butter or margarine - 1/2 item
box confectioners sugar - 1 item
chopped pecans - 1 item

How to make italian cream cake:

Cream margarine, shortening and sugar. Beat until smooth. Add egg yolks and beat well. Combine flour, soda and add alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in stiffly beaten egg whites. Bake at 350° for 25 minutes. Makes 3 or 4 layer cake.Icing:1 8 oz. package cream cheese1/2 stick butter or margarine1 box confectioners sugar chopped pecans Combine and beat well. Put between layers and on top of cake.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

Average rating: 3, total votes: 8

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