Italian cream cake
Italian cream cake
Ingredients/Components
- vanilla - 1 tsp
- chopped pecans - 1 item
- stick margarine - 1 item
- egg yolks - 5 item
- soda - 1 tsp
- box confectioners sugar - 1 item
- egg whites, stiffly beaten - 5 item
- stick butter or margarine - 1/2 item
- cup chopped nuts - 1 item
- small can coconut - 1 item
- cup buttermilk - 1 item
- cups sugar - 2 item
- Beat until smooth
- cup shortening - 1/2 item
- cups plain flour - 2 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:
Related ingredients:
cinnamon, eggs, pkg, strawberries, cup sugar
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