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1/2 c. shortening 1/2 c. margarine, softened 2 c. sugar 5 egg yolks 2 c. self-rising flour 1 tsp. soda 1 c. buttermilk 1 tsp. vanilla extract 1 (6 oz.) pkg. frozen coconut 1 c. chopped pecans 5 egg whites, stiffly beaten frosting 1/2 c. chopped pecans Cream shortening and margarine in mixer bowl until light and fluffy. Add sugar gradually, beating well. Beat in egg yolks. Mix flour and soda in bowl. Add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and 1 cup pecans. Fold in egg whites. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 minutes or until layers test done. Remove to wire racks to cool. Spread frosting between layers, sprinkling with 1/2 cup pecans. Spread remaining frosting over top and sides of cake. Yields 12 servings. Frosting for Italian Creme Cake: 8 oz. cream cheese, softened 1/4 c. margarine, softened 1 (1 lb.) pkg. confectioners sugar 1 tsp. vanilla extract Beat cream cheese and margarine in mixer bowl until smooth. Add sugar; beat well. Stir in vanilla. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |