Name: Italian Cream Cake II
Yield: 10
Ingredients: Margarine, softened - ½ cup; Shortening - ½ cup; White sugar - 2 cups; Egg yolks - 5; All-purpose flour - 2 cups; Baking soda - 1 teaspoon; Buttermilk - 1 cup; Vanilla extract - 1 teaspoon; Flaked coconut - 1 ⅓ cups; Chopped pecans - 1 cup; Egg whites - 5; Cream cheese - 8 ounces; Margarine, softened - ½ cup; Confectioners' sugar - 4 cups; Vanilla extract - 1 teaspoon; Chopped pecans - ½ cup

Recipe information

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Servings per container:

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Ingredients for - Italian Cream Cake II

1. Margarine, softened - ½ cup

2. Shortening - ½ cup

3. White sugar - 2 cups

4. Egg yolks - 5

5. All-purpose flour - 2 cups

6. Baking soda - 1 teaspoon

7. Buttermilk - 1 cup

8. Vanilla extract - 1 teaspoon

9. Flaked coconut - 1 ⅓ cups

10. Chopped pecans - 1 cup

11. Egg whites - 5

12. Cream cheese - 8 ounces

13. Margarine, softened - ½ cup

14. Confectioners' sugar - 4 cups

15. Vanilla extract - 1 teaspoon

16. Chopped pecans - ½ cup

How to cook deliciously - Italian Cream Cake II

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.

2. Stage

Beat egg whites until they form stiff peaks.

3. Stage

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.

4. Stage

Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.

5. Stage

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.