Trisha's italian cream cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine |
| ½ | cup | Shortening |
| 2 | cups | Sugar |
| 5 | Eggs, separated | |
| 2 | cups | Flour |
| 1 | teaspoon | Soda |
| 1 | pack | Cream cheese (8-oz) softened |
| ½ | cup | Margarine |
| 1 | pounds | Powdered sugar |
| ½ | teaspoon | Salt |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Vanilla |
| 7 | ounces | Coconut |
| 1 | cup | Pecans, chopped |
| 1 | teaspoon | Vanilla |
| ½ | cup | Pecans |
Directions
CREAM CHEESE FROSTING
CAKE:
Cream margarine and shortening with sugar. Add egg yolks. combine flour, soda and salt and add alternately with buttermilk. Add vanilla, coconut and pecans. Fold in stiffly beaten egg whites.
Grease and flour 3 8: cak pans. Bake at 350 for 25 minutes.
FROSTING:
Cream cheese and margarine. Add remaining ingredients. Double ingredients if you like a lot of frosting.
Source: Trisha Burdett Typos courtesy of Becci McClain Submitted By BECCI MCCLAIN On 10-05-94