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Italian Cream Cake
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Italian Cream Cake

Carlene McElwee

Serves/Makes:8 or more

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

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