Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1 tsp
• chopped pecans - 1 item
• chopped nuts - 1 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
• Add sugar and beat until mixture is smooth
• eggs whites, stiffly beaten - 5 item

How to make italian cream cake:

Cream margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter in 3 greased and floured 8-inch cake pans. Bake at 350° for 25 minutes or until cake is done. Cool. Frost with Cream Cheese Frosting.Cream Cheese Frosting:1 (8 oz.) pkg. cream cheese, softened1/2 stick margarine1 box powdered sugar1 tsp. vanilla chopped pecans Beat cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread on cake. Sprinkle with nuts.

Recipe categories: Desserts, Eggs/dairy, Cakes.