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Italian Cream Cake
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Serves/Makes:1 3-layer cake

  • 2 cups (475 ml) sugar
  • 1/2 cup (125 ml) margarine, softened
  • 1-1/2 cups (350 ml) Crisco, room temperature
  • 5 large eggs, separated
  • 2 cups (475 ml) all-purpose flour (White Lily if possible)
  • 1 tsp (5 ml). baking soda
  • 1/2 tsp (2 ml). salt
  • 1 cup (225 ml) buttermilk (shake well before measuring)
  • 1 tsp (5 ml). vanilla extract
  • 2 cups (475 ml) sweetened flaked coconut
  • 1 cup (225 ml) chopped pecans
  • Frosting:
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/2 cup (125 ml) margarine, softened
  • 1 tsp (5 ml). vanilla
  • 3-1/2 cups (825 ml) (1-lb.) powdered sugar
  • Preheat oven to 375 degrees (200 C.).
  • Lightly butter and flour 3 (9-inch) round cake pans.
  • Shake out any excess flour from pans.
  • In medium bowl sift flour, baking soda, and salt; set aside.
  • In large mixing bowl, beat together sugar, margarine and shortening with electric mixer until light and fluffy.
  • Add egg yolks one at a time.
  • Beat well after each addition.
  • Beat in flour mixture into cream mixture, alternately with buttermilk, (beginning and ending with flour mixture) until combined.
  • Beat in vanilla, coconut, and pecans.
  • In a large bowl with clean and dry beaters, beat egg whites until stiff peaks form.
  • Fold into batter gently but thoroughly.
  • Pour batter evenly in prepared pans smoothing tops.
  • Place pans in upper two thirds of oven.
  • Bake for 30 minutes or until cake tests done.
  • (Switch pans around in oven halfway through baking.)
  • Cool cake in pans on wire racks for 10 minutes; invert on racks to cool completely.
  • Frost.
  • Frosting:
  • In large bowl beat together cream cheese, vanilla, and margarine with electric mixer until smooth.
  • Gradually add powdered sugar and beat until creamy.
  • Carefully stack cake layers on a serving plate, spreading about 1/2 cup (125 ml) frosting between each layer.
  • Spread remaining frosting on sides and top of cake.

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