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Title: Italian Cream Cake/frosting
Categories: Cake
Yield: 1 Cake
| CAKE | ||
| 1/2 | c | Margarine |
| 1/2 | c | Vegetable shortening |
| 2 | c | Sugar |
| 5 | lg | Egg yolks |
| 1 | ts | Baking soda |
| 1 | c | Buttermilk |
| 1 | ts | Vanilla |
| 1 | sm | Can Flaked Coconut |
| 1 | c | Chopped nuts (pecans) |
| 5 | lg | Egg whites (stiffly beaten) |
| CREAM CHEESE FROSTING | ||
| 8 | oz | Cream cheese, softened |
| 1/4 | c | Margarine |
| 1 | lb | Box confectioners sugar |
| 1 | ts | Vanilla |
| 1/2 | c | Pecans, chopped |
Cream margarine and shortening, add sugar and beat until mixture is smooth. Add egg yolks and beat well.
Combine flour and soda and add to creamed mixture alternately with the buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites.
Pour batter into three greased and floured 8 inch cake pans.
Bake at 350 degrees for 25 minutes or until done and let cool for 10 minutes, then remove form pans and let cool on cake racks.
For the frosting: Beat cream cheese and margarine until smooth, add sugar and mix well. Add vanilla and beat until smooth. Add nuts, spread between layers and on top and sides of cake.
Refrigerate cake until ready to use.
Heartstone Cookbook == Typed but not tested == == Courtesy of Dale & Gail Shipp, Columbia Md. ==
From: Gail Shipp Date: 11 May 97 By "Carey W.
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