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Italian cream cake

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Ingredients/Components

stick margarine - 1 item
buttermilk - 1 c
vegetable shortening - 1/2 c
sugar - 2 c
egg yolks - 5 item
flour - 2 c
soda - 1 tsp
vanilla - 1 tsp
small can coconut - 1 item
chopped nuts - 1 c
egg whites - 5 item
Add sugar and beat until mixture is smooth
box powdered sugar - 1 lb
chopped pecans - 1 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 and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350° for 25 minutes or until cake tests done. Cool. Frost with Cream Cheese Frosting.Cream Cheese Frosting:1 (8 oz.) pkg. softened cream cheese1/2 stick margarine1 (1 lb.) 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 top with pecans.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

4.1

Average rating: 4.1, total votes: 9

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