Italian creme cake

Italian creme cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1 tsp
• chopped pecans - 1 item
• chopped nuts - 1 c
• flour - 2 c
• stick margarine - 1 item
• egg yolks - 5 item
• soda - 1 tsp
• buttermilk - 1 c
• vegetable shortening - 1/2 c
• egg whites, stiffly beaten - 5 item
• box powdered sugar - 1 item
• small can coconut - 1 item
• Add egg yolks; beat well

How to make italian creme cake:

Cream the margarine and shortening; add sugar and beat until mixture is smooth. Add egg yolks; beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350° for 25 minutes or until cake tests done. Cool and frost with Cream Cheese Frosting. Refrigerate.Cream Cheese Frosting for Italian Creme Cake:1 (8 oz.) pkg. cream cheese, softened1/2 stick margarine1 box powdered sugar1 tsp. vanilla chopped pecans Beat cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread on cake. Sprinkle top with chopped pecans.

Recipe categories: Desserts, Cakes, < 60 mins.