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Italian cream cake

Italian cream cake
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar - 2 c
  • vanilla - 1 tsp
  • chopped pecans - 1 c
  • pkg - 1 oz
  • chopped nuts - 1 item
  • eggs, separated - 5 item
  • soda - 1 tsp
  • buttermilk - 1 c
  • shortening - 1/2 c
  • all-purpose flour - 2 c
  • margarine, softened - 1/4 c
  • margarine - 1/2 c
  • box powdered sugar - 1 lb
  • can coconut - 1 oz

How to make italian cream cake:

Cream margarine and shortening; add sugar gradually. Beat until smooth. Add egg yolks; beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and pecans; fold in stiffly beaten egg whites. Pour into 3 greased and paper-lined 8-inch pans. Bake in a 350° oven for 25 minutes; let cool.

Mix cream cheese and margarine; stir in sugar, small amounts at a time. Beat until smooth. Stir in vanilla and nuts. Spread between layers, sides and top of cake. Arrange pecans on top and sides.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:
Italian cream cake
3.4
Average rating: 3.4 of 5, total votes: 8
Cook. Time: PT1H10M
Total Time: PT1H10M


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Related ingredients:
sugar, pkg, butter, self-rising flour, box yellow cake mix, dry yeast, vanilla wafers, crushed, rolls sugar cookie dough, cooking apples, pared and sliced
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