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Italian cream cake

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Ingredients/Components

stick margarine - 1 item
shortening - 1/2 c
sugar - 2 c
egg yolks - 5 item
plain flour - 2 c
soda - 1 tsp
buttermilk - 1 c
vanilla - 1 tsp
small can Angel Flake coconut - 1 item
chopped nuts - 1 c
egg whites - 5 item
cream cheese
box powdered sugar - 1 item

How to make italian cream cake:

Icing:1 (8 oz.) cream cheese1/2 stick margarine1 box powdered sugar1 tsp. vanilla Cake: Cream margarine and shortening. Add egg whites and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture, alternating with buttermilk. Stir in vanilla. Add coconut and nuts. Pour batter into 3 (8-inch) greased and floured pans. Bake at 350° for 25 minutes.

Icing: Cream the cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread between layers and on top and sides.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

4.3

Average rating: 4.3, total votes: 3

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sugar, cream cheese, eggs, vanilla, chopped pecans, pkg, milk, cool whip