Description:

Italian Cream Cake

Source:

Carlene McElwee

Serves/Makes:8 or more

Ingredients

• Cake:
• 1 cup (225 ml) buttermilk
• 1 tsp (5 ml) soda
• 1 tsp (5 ml) vanilla
• 1/2 cup (125 ml) shortening
• 2 cups (475 ml) self-rising flour
• 2 cups (475 ml) sugar
• 5 eggs
• 1 stick margarine
• 1 small can coconut
• 1 cup (225 ml) chopped pecans
• Crean Cheese Icing:
• 1 1 lb (.5 kg). box sifted powdered sugar
• 1 stick margarine, softened
• 1 tsp (5 ml) vanilla
• 1 8 oz (224 grm). package cream cheese

Preparation

• Cake:
• Cream sugar, shortening and margarine.
• Add buttermilk then add the egg yolks.
• Add flour and soda.
• Beat well with electric mixer.
• Beat egg whites until stiff then fold into batter.
• Add pecans and coconut.
• Add vanilla.
• Bake 30 minutes at 325 degrees (175 C.) or until done.
• Cream Cheese Icing:
• Add soft margarine and cream cheese to sugar, then vanilla.
• Beat until smooth and creamy.
• Spread over cooled cake.

Comments

Makes 3 layers. Bake in Three 8 or 9 inch round pans.