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Italian cream cake

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Ingredients/Components

sugar - 2 c
cream cheese - 1 (8
vanilla - 1 tsp
chopped pecans - 1/2 c
flour - 2 c
stick margarine - 1 item
egg yolks - 5 item
soda - 1 tsp
buttermilk - 1 c
vegetable shortening - 1/2 c
box powdered sugar - 1 item
small can coconut - 1 item
egg whites, beaten - 5 item
nuts, chopped pecans - 1 c

How to make italian cream cake:

Cream margarine and shortening; add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda. Add to cream mixture alternating with buttermilk. Stir in vanilla; add coconut and chopped nuts. Fold in stiffly beaten egg whites. Bake in a 3 (8-inch) pans, greased and floured. Bake at 350° for 25 minutes.

Icing: Beat cream cheese and margarine until smooth. Add powdered sugar; beat until smooth. Add vanilla and nuts. Spread between layers, top and sides.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

Average rating: 3, total votes: 3

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