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ITALIAN CREAM CAKE 1 stick margarine 1/2 c. vegetable shortening 2 c. sugar 5 egg yolks 2 c. all purpose flour 1 tsp. vanilla 1 c. chopped pecans 1 small can coconut 5 egg whites 1 tsp. soda 1 c. buttermilk Beat egg whites; set aside. Cream margarine and short- ening. Add sugar and beat smooth. Add egg yolks and beat. Combine flour and soda. Sift flour 3 times. Add alternately with buttermilk the flour-soda mixture. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 (9-inch) greased pans. Bake at 350 degrees for 25 minutes. Italian Cream Cake Frosting: 1 (8 oz.) pkg. cream cheese 1/2 stick margarine 1 box 10x sugar 1 tsp. vanilla 3/4 to 1 c. pecans, chopped Beat cream cheese and margarine until smooth. Add sugar and vanilla. Mix well. Frost top and sides of cake. Sprinkle with chopped nuts. 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. |