Cooking Gardening Quilting Homebrewing Wine Recipes Make Money Home




Italian Cream Cake
 
 
1 c. buttermilk
5 eggs, separated
1 stick margarine
2 c. flour
1 c. chopped pecans
1 tsp. soda
2 c. sugar
½ c. shortening
1 tsp. vanilla
1 can coconut

Heat oven to 325º. Combine soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, margarine and shortening. Add egg yolks, one at a time, beating well after each. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Fold in egg whites, gently stir in pecans and coconut. Bake in three 9-inch greased and floured pans at for 25 minutes.

Frosting:

1 - 8 oz. package cream cheese
1 stick margarine
1 box powdered sugar
1 tsp. vanilla

Cream cheese and margarine well. Add sugar and vanilla. Beat well. Spread on cake.
 

 
 
 

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