Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1 tsp
• chopped pecans - 1 c
• stick margarine - 1/2 item
• egg yolks - 5 item
• soda - 1 tsp
• buttermilk - 1 c
• stick butter - 1 item
• Crisco - 1/2 c
• cake flour - 2 c
• egg whites, stiffly beaten - 5 item
• box powdered sugar - 1 item
• small can Angel Flake coconut - 1 item
• Add sugar and beat until smooth

How to make italian cream cake:

Cream butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat. Combine flour and soda. Add to cream mixture, alternating with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in egg whites. Pour batter into greased and floured 8 or 9-inch cake pans. Bake at 350° for 25 minutes. Top with Cream Cheese Frosting when cool.Cream Cheese Frosting:1 (8 oz.) pkg. cream cheese1/2 stick margarine1 box powdered sugar1 tsp. vanilla chopped pecans Beat cheese and margarine until smooth. Then add sugar. Mix well. Add vanilla and beat until smooth. Spread on cake. Sprinkle top of cake with pecans.

Recipe categories: Desserts, Eggs/dairy, Cakes.