ITALIAN CREAM CAKE
- ½ C. shortening
- 1 (4 oz.) stick margarine
- 2 C. sugar
- 5 egg yolks
- 2 C. sifted flour
- 1 tsp. soda
- 1 C. buttermilk
- 1 tsp. vanilla
- 1 can flaked coconut
- 1 C. chopped Texas pecans
- 5 egg whites (stiffly beaten)
Cream shortening and margarine; add sugar. Beat until smooth. Add 5 egg yolks, one at a time, and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla, flaked coconut, and pecans. Fold in egg whites. Pour batter into three greased and floured 8 inch pans. Bake at 350 degrees F. for 20 to 25 minutes or until cake tests done. Cool and frost with cream cheese frosting (below).
Cream Cheese Frosting
- 1 (8 oz.) pkg. cream cheese
- ½ stick margarine
- 1 tsp. vanilla
- 1 box sifted powdered sugar
Beat cream cheese and margarine together until smooth. Add vanilla and powdered sugar. Continue to beat until very smooth and creamy. Spread between the layers and around sides and on top of three layers. If desired, sprinkle chopped pecans and/or coconut on cake sides and top.