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Italian Cream Cake

Updated on August 17, 2012

Italian Cream Cake

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Try this one for an Italian Cream Cake. It has nuts and coconut and is topped with a creamy cream cheese frosting. This cake is another of my favorites.

Ingredients

  • 1 1/2 stick margarine or butter
  • 1/2 cup shortening
  • 2 cups white sugar
  • 5 large egg yolks
  • 2 cups flour
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 3 tsps vanilla extract
  • 1 small can coconut flakes
  • 1 1/2 cups pecans, chopped
  • 5 large egg whites
  • 1 8 oz block cream cheese
  • 1 box powdered sugar

Directions

  1. Cake: Cream together margarine (1 stick) and shortening in a medium bowl. Add the sugar and blend together well. Add the egg yolks.
  2. Combine flour and soda. Then add a little bit, followed by a little bit of buttermilk alternatively until all has been added and is mixed in good. Add the vanilla (1 1/2 tsp) and stir in. Then add the coconut and pecans (1 cup). Mix in well. Fold the egg whites into the mixture.
  3. Use three greased and floured 8 inch cake pans. Pour the batter evenly into the pans.
  4. Bake at 350 degrees for 25 minutes or until cake is done. Frost with the below frosting recipe.
  5. Frosting: In a medium bowl, beat the cream cheese and margarine until smooth. The add powdered sugar and vanilla (1 1/2 tsp). Beat until smooth. Add the nuts and stir in. Frost the cake. Delicious!

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