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Italian Cream Cake

 

Italian Cream Cake recipe
95

Yield

12

servings

Prep

45

min

Cook

25

min

Ready

90

min

 

Ingredients

½ cup margarine
½ cup vegetable shortening
*
2 cups sugar
5 large eggs
separated
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
7 ounces coconut
1 cup pecans
chopped
Cream cheese frosting
8 ounces cream cheese
softened
½ cup margarine
1 pound powdered sugar
1 teaspoon vanilla extract
½ cup pecans

Directions

CAKE:

Cream margarine and shortening with sugar. Add egg yolks.

Combine flour, soda and salt and add alternately with buttermilk.

Add vanilla, coconut and pecans.

Fold in stiffly beaten egg whites.

Grease and flour 3 8-inch cake pans.

Bake at 350℉ (180℃) for 25 minutes.

FROSTING:

Cream cheese and margarine.

Add remaining ingredients.

Double ingredients if you like a lot of frosting.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 79651% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 463mg 19%
Total Carbohydrate 32g 32%
Dietary Fiber 5g 18%
Sugars g
Protein 19g
Vitamin A 21% Vitamin C 1%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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