Italian Cream Cake


Serves: 5
Total Calories: 1,324

Ingredients

1/2 cup shortening
1/2 cup margarine
2 cups sugar
5 eggs, separated
2 cups flour
1 cup buttermilk
dash of salt
1 teaspoon baking soda
1 teaspoon vanilla
1 cup pecans, chopped
1/2 cup coconut
-----------------------
Icing:
1 stick margarine, softened
8 ounces cream cheese, softened
1 box powdered sugar
1 teaspoon vanilla
1 cup pecans, chopped

Directions:

Cream shortening, margarine, sugar, and egg yolks (save egg whites) until fluffy. Set aside. Mix flour, buttermilk, salt, soda, and vanilla and set aside. Beat egg whites until stiff and fold into buttermilk/flour mixture. Combine the two and add pecans and coconut. Mix well. Pour into greased/floured 9x13-inch pan and bake 30-40 minutes at 350°. Top with icing recommended below.

Icing:
Cream margarine and cheese; then add powdered sugar, vanilla, and pecans, mixing well after each addition.

Nutritional Facts:

Serves: 5
Total Calories: 1,324
Calories from Fat: 767

This Italian Cream Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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