Italian Cream Cake II Best Family Recipes

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Italian Cream Cake II

"Very scrumptious cake!"

Ingredients :

half cup margarine, softened
half 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
half cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
half of cup chopped pecans

Instructions :

Prep :	Cook : 10M	Ready in :

Preheat oven to 350 stages F (a hundred seventy five ranges C). Grease and flour 3 8 inch round cake pans.
Beat egg whites till they form stiff peaks.
In a big bowl, cream 1/2 cup margarine and shortening until light. Add white sugar, and beat until fluffy. Beat in egg yolks. Stir together flour and baking soda, and upload alternately with buttermilk into the creamed aggregate; blend nicely after every addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly overwhelmed egg whites. Spoon into prepared pans.
Bake for 25 to forty mins. Cool in pans for 10 mins. Remove to cord rack to cool absolutely.
Combine cream cheese, half cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat until easy. Add coconut if favored. Frost the cooled cake. The closing 1/2 cup pecans may be stirred into frosting or sprinkled onto the cake after it's far frosted.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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