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Italian Cream Cake II
Italian Cream Cake II
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Delicious Italian cream cake with creamy frosting, fluffy cake, and a blend of pecans and coconut.
Ingredients:
  • 0.5 cup margarine, softened
  • 0.5 cup shortening
  • 2 cups white sugar
  • 5 egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1.3333333730698 cups flaked coconut
  • 1 cup chopped pecans
  • 5 egg whites
  • 8 ounces cream cheese
  • 4 cups confectioners' sugar
  • 0.5 cup chopped pecans
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare three 8-inch round cake pans by greasing and flouring them.
  • Whisk egg whites until they reach stiff peaks.
  • Cream together 1/2 cup margarine and shortening in a large bowl until light. Mix in white sugar until fluffy, then beat in egg yolks. Combine flour and baking soda, then add alternately with buttermilk to the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Gently fold in stiffly beaten egg whites before spooning the batter into prepared pans.
  • Bake for 25 to 40 minutes until golden brown. Let cool in pans for 10 minutes, then transfer to wire rack to cool completely.
  • In a mixer bowl, blend cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla until smooth. Optional: Mix in coconut. Frost the cooled cake, then sprinkle the remaining 1/2 cup pecans on top.

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