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ITALIAN CREAM CAKE 1 stick margarine 1/2 c. vegetable shortening 2 c. sugar 5 egg yolks (save whites) 2 c. plain flour 1 tsp. soda 1 c. buttermilk 1 tsp. vanilla 1 c. chopped pecans 5 egg whites, stiffly beaten 1 small can Angel Flake coconut Cream margarine and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda; add to mixture alternating with buttermilk. Stir in vanilla; add coconut and pecans. Fold in egg whites; divide batter evenly into 4 greased and floured layer pans. Bake at 350 degrees for 25 minutes. Italian Cream Cake Icing: 8 oz. pkg. cream cheese, softened 1/2 stick margarine 1 box powdered sugar 1 tsp. vanilla 1 c. chopped pecans milk (if necessary) Mix cream cheese and margarine until smooth. Add sugar and vanilla. Beat until smooth. Thin with milk, if necessary. Reserve enough icing and 1/4 cup pecans to ice top layer of cake. Fold in remaining pecans into remaining icing. Ice 3 layers of cake, then ice top layer with reserved icing and pecans. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |