Italian cream cake #2 **xwcg89a

Yield: 10 Servings

Measure Ingredient
\N \N Donna Kensy NRDM70A

½ c margarine ½ c oil 2 c sugar 5 ea egg yolks 2 c flour 1 ts baking soda 1 c buttermilk 1 ts vanilla 1 cn flaked coconut ½ c chopped nuts 5 ea egg whites, stiffly beaten Preheat oven to 350.

Cream sugar, margarine and oil until smooth. Add egg yolks and beat well. Sift flour and baking soda together and add to creamed mixture.

Stir in buttermilk, vanilla, coconut and nuts. Fold in beaten egg whites. Pour into three greased and floured 8" round pans. Bake at 350 for 25 minutes. Cool. FROSTING: 8 oz. cream cheese ¼ cup margarine l lb. powdered sugar 1 tsp. vanilla ½ cup nuts. Beat cream cheese, margarine, powdered sugar and vanilla together until smooth. Stir in nuts. Yield:

20 servings Bonnie in Tenn.

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