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Recipe Italian Cream Cake II (Cake)
Home Cooking Recipes
Required Ingredients:
- 1/2 cup margarine, softened
- 1/2 cup shortening
- 2 cups white sugar
- 5 egg yolks
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
- 5 egg whites
- 8 ounces cream cheese
- 1/2 cup margarine, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour three 8 inch round cake pans.
- Beat egg whites until they form stiff peaks.
- In a large bowl, cream 1/2 cup margarine and shortening till light.
- Add white sugar, and beat till fluffy.
- Beat in egg yolks.
- Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition.
- Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans.
- Fold in stiffly beaten egg whites.
- Spoon into prepared pans.
- Bake for 25 to 40 minutes.
- Cool in pans for 10 minutes.
- Remove to wire rack to cool completely.
- Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl.
- Beat till smooth.
- Add coconut if desired.
- Frost the cooled cake.
- The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.
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