Italian cream cake

Italian cream cake

Ingredients/Components

• stick margarine - 1 item
• shortening - 1/2 c
• sugar - 2 c
• egg yolks - 5 item
• sifted flour - 2 c
• soda - 1 tsp
• buttermilk - 1 c
• vanilla - 1 tsp
• small can coconut - 1 item
• pecans, chopped - 1 c
• egg whites, beaten - 5 item
• pkg
• box powdered sugar - 1 item

How to make italian cream cake:

Cream Cheese Icing:1 (8 oz.) pkg. cream cheese1 box powdered sugar1 tsp. vanilla1/2 stick margarine Using electric mixer, beat margarine, shortening and sugar until creamed well. Add egg yolks, one at a time, mixing after each. Combine flour and soda; add to creamed mixture alternately with buttermilk, mixing well. Stir in vanilla; add coconut and chopped nuts. Fold in beaten egg whites. Pour into 3 greased and floured 9-inch cake pans. (Pans may be lined with wax paper and then greased.) Bake at 350° for 25 minutes or until cake tests done. Cover with cream cheese frosting.

Cream Cheese Icing: Cream cheese and margarine together with mixer. Add sugar and vanilla. Beat well. Spread on cooled cake. Sprinkle with chopped pecans.

Recipe categories: Desserts, Eggs/dairy, Cakes.