Italian cream cake

Italian cream cake

Ingredients/Components

• sugar - 2 c
• shortening
• margarine - 1/2 c
• eggs, separated - 5 item
• vanilla - 1 Tbsp
• buttermilk - 1 c
• sifted flour - 2 c
• soda - 1 tsp
• salt - 1/2 tsp
• coconut - 2 c
• chopped pecans - 1 c
• Add egg yolks 1 at a time, beating well after each
• box sifted confectioners sugar - 1 item

How to make italian cream cake:

Cream sugar and shortening well; add margarine and beat until fluffy. Add egg yolks 1 at a time, beating well after each. Mix in vanilla and buttermilk alternately with sifted dry ingredients; mix well. Add coconut and pecans. Fold in beaten egg whites and pour into three 9-inch layer pans. Bake in 375° oven for 30 minutes.Italian Cream Frosting:1 (8 oz.) cream cheese1 stick margarine (1/2 c.)1 tsp. vanilla1 box sifted confectioners sugar Cream margarine and cheese together, then add sugar gradually; add vanilla. Beat until nice and creamy.

Recipe categories: Desserts, Eggs/dairy, Cakes.