Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1 tsp
• flour - 2 c
• stick margarine - 1 item
• eggs, separated - 5 item
• soda - 1 tsp
• buttermilk - 1 c
• shortening - 1/2 c
• stick butter - 1 item
• pecans - 3/4 c
• box powdered sugar - 1 item
• orange juice concentrate - 2 Tbsp
• small can coconut - 1 item
• Add egg yolks; mix well

How to make italian cream cake:

Cream butter, shortening and sugar until fluffy. Add egg yolks; mix well. Add soda to buttermilk. Alternate flour and soda with buttermilk; mix well. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 (9-inch) cake pans greased and floured for 25 minutes at 350°.Icing:8 oz. cream cheese1 stick margarine1 box powdered sugar1 tsp. vanilla2 Tbsp. orange juice concentrate Cream the cheese and butter; add remaining ingredients. Frost layers and sides of cake.

Recipe categories: Desserts, Eggs/dairy, Cakes.