Italian Cream Cake II Popular Recipes

Cook and World

Tuesday, September 15, 2015

Italian Cream Cake II

"Very delicious cake!"

Ingredients :

1/2 cup margarine, softened
half of cup shortening
2 cups white sugar
5 egg yolks
2 cups all-reason flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans
five egg whites
8 oz. Cream cheese
1/2 cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
half cup chopped pecans

Instructions :

Prep :	Cook : 10M	Ready in :

Preheat oven to 350 ranges F (one hundred seventy five stages C). Grease and flour 3 eight inch round cake pans.
Beat egg whites until they shape stiff peaks.
In a large bowl, cream half of cup margarine and shortening till light. Add white sugar, and beat until fluffy. Beat in egg yolks. Stir collectively flour and baking soda, and upload alternately with buttermilk into the creamed combination; mix properly after every 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 mins. Cool in pans for 10 mins. Remove to twine rack to chill absolutely.
Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till easy. Add coconut if desired. Frost the cooled cake. The last half of cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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