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Italian cream cake

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Ingredients/Components

sugar - 2 c
vanilla - 1 tsp
chopped pecans - 1 c
stick margarine - 1 item
egg yolks - 5 item
egg whites, beaten stiff - 5 item
soda - 1 tsp
buttermilk - 1 c
nuts - 1 c
vegetable shortening - 1/2 c
plain flour - 2 c
box powdered sugar - 1 item
small can coconut - 1 item
stick margarine, softened - 1/2 item
Add egg yolks and beat well

How to make italian cream cake:

Cream margarine, shortening and sugar. Add egg yolks and beat well. Combine flour and soda, add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts. Mix well. Fold in egg whites. Pour batter in three 8 or 9-inch cake pans that have been greased and floured. Bake at 350° for 25 minutes or until done.Cream Cheese Frosting:8 oz. cream cheese, softened1/2 stick margarine, softened1 box powdered sugar1 c. nuts Mix until smooth and add nuts. Spread on layers, sides and top of cake.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

3.3

Average rating: 3.3, total votes: 8

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