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Title: Trisha's Italian Cream Cake
Categories: Cake
Yield: 1 Cake
| 1/2 | c | Margarine |
| 1/2 | c | Shortening |
| 2 | c | Sugar |
| 5 | Eggs, separated | |
| 2 | c | Flour |
| 1 | ts | Soda |
| 1/2 | ts | Salt |
| 1 | c | Buttermilk |
| 1 | ts | Vanilla |
| 7 | oz | Coconut |
| 1 | c | Pecans, chopped |
| CREAM CHEESE FROSTING | ||
| 1 | pk | Cream cheese (8-oz) softened |
| 1/2 | c | Margarine |
| 1 | lb | Powdered sugar |
| 1 | ts | Vanilla |
| 1/2 | c | Pecans |
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: cak pans. Bake at 350 for 25 minutes.
FROSTING:
Cream cheese and margarine. Add remaining ingredients. Double ingredients if you like a lot of frosting.
Source: Trisha Burdett Typos courtesy of Becci McClain From: Becci Mcclain
By "Carey W. Starzinger" previous next