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Italian cream cake

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Ingredients/Components

sugar - 2 c
vanilla - 1 tsp
chopped pecans - 1 c
flour - 2 c
stick margarine - 1 item
eggs, separated - 5 item
buttermilk - 1 c
baking soda - 1 tsp
shortening - 1/2 c
box powdered sugar - 1 lb
chopped pecans, toasted - 1 c
small can coconut - 1 item
stick margarine, softened - 1 item
small can coconut, toasted - 1 item
Beat egg whites until stiff
Italian Cream Frosting - 1 item

How to make italian cream cake:

In a small bowl, add buttermilk and soda; let stand. Beat egg whites until stiff. Cream margarine, shortening and sugar; add egg yolks, one at a time, to sugar mixture. Add flour and buttermilk alternately. Toast pecans and coconut and add to flour mixture along with vanilla. Fold in egg whites. Bake at 325° for 25 minutes in 3 (8-inch) greased and floured cake pans. Turn out of pans and cool on wire racks. Frost with Italian Cream Frosting.Italian Cream Frosting:1 (8 oz.) pkg. cream cheese, softened1 stick margarine, softened1 1/4 tsp. vanilla1 lb. box powdered sugar1 small can coconut, toasted1 c. chopped pecans, toasted With an electric mixer, beat cream cheese and margarine until smooth. Add powdered sugar and vanilla. Beat until light and fluffy. Stir in coconut and pecans. Makes enough to frost one 3-layer cake.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

3.8

Average rating: 3.8, total votes: 8

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