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Italian cream cake

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Ingredients/Components

egg whites - 5 item
stick margarine - 1 item
Crisco - 1/2 c
sugar - 2 c
egg yolks - 5 item
vanilla - 1 tsp
flour - 2 c
soda - 1/2 tsp
buttermilk - 1 c
coconut - 1 c
pecans, chopped - 1 c
Cream margarine and Crisco
stick margarine, softened - 1 item
confectioners sugar - 1 lb

How to make italian cream cake:

Beat egg whites until stiff; set aside. Cream margarine and Crisco. Add sugar and beat well. Add egg yolks, one at a time. Add vanilla. Sift flour and soda together and add, alternating with buttermilk, beating until smooth. Stir in coconut and nuts; fold in egg whites. Bake in 3 prepared layer pans at 350° for 25 minutes.Frosting:1 (8 oz.) pkg. cream cheese1 stick margarine, softened1 lb. confectioners sugar1 tsp. vanilla In a bowl, cream together above ingredients; beat well. Put between and on top of layers. Sprinkle with coconut or nuts, if desired.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

Average rating: 3, total votes: 8

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sugar, cinnamon, cream cheese, eggs, stick margarine, yellow cake mix