Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1 tsp
• chopped pecans - 1 c
• flour - 2 c
• stick margarine - 1 item
• soda - 1 tsp
• buttermilk - 1 c
• grated coconut - 1 c
• Crisco shortening - 1/2 c
• pecans, chopped - 1 c
• egg yolks, well beaten - 5 item
• frosting - 1 item
• egg whites, well beaten - 5 item
• Add the egg yolks and mix
• milk or 1 8 oz - 1/2 c

How to make italian cream cake:

Cream the margarine, Crisco and sugar. Add the egg yolks and mix. Sift the flour and soda. Mix and add alternately with buttermilk. Add vanilla, coconut and pecans. Fold in beaten egg whites. Bake in three 8 or 9-inch cake pans in a 350° oven for 35 minutes. Makes 3 layers.Frosting:1 box powdered sugar1 tsp. vanilla1/2 c. milk or 1 (8 oz.) pkg. cream cheese, softened1/2 stick margarine1 c. chopped pecans Mix milk or cream cheese and margarine. Add sugar and beat until of spreading consistency. Spread on each layer cake.

Recipe categories: Desserts, Eggs/dairy, Cakes.