Italian cream cake

Italian cream cake

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
• chopped pecans or any favorite nut - 1 c

How to make italian cream cake:

Icing:1 (8 oz.) pkg. cream cheese1 stick margarine1 box powdered sugar1 tsp. vanilla Cream together the first 1 stick margarine, shortening, sugar and vanilla. Add egg yolks, one at a time, and cream again. Mix the baking soda with the buttermilk. Add the flour to the creamed mixture alternately with the buttermilk/soda mixture. Add the pecans and flaked coconut. Beat the egg whites until stiff. Fold into creamed mixture. Pour into three 9-inch round cake pans. Bake at 325° for 25 to 30 minutes.

Icing: With ingredients at room temperature, beat well and spread on cooled cake. Sprinkle with additional nuts or coconut on top.

Recipe categories: Desserts, Eggs/dairy, Cakes.