Italian Cream Cake
Italian Cream Cake recipe
Yield
12 servingsPrep
45 minCook
25 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
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