Italian Cream Cake II The Best Recipes

Sunday, February 22, 2015

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Italian Cream Cake II

"Very delicious cake!"

Ingredients :

half of cup margarine, softened
half of cup shortening
2 cups white sugar
five egg yolks
2 cups all-cause flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 1/three cups flaked coconut
1 cup chopped pecans
5 egg whites
8 oz cream cheese
half of cup margarine, softened
four cups confectioners' sugar
1 teaspoon vanilla extract
half of cup chopped pecans

Instructions :

Prep :	Cook : 10M	Ready in :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8 inch spherical cake pans.
Beat egg whites till they shape stiff peaks.
In a big bowl, cream half of cup margarine and shortening until mild. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir collectively flour and baking soda, and add alternately with buttermilk into the creamed combination; blend well after every addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into organized pans.
Bake for 25 to 40 mins. Cool in pans for 10 minutes. Remove to cord rack to cool completely.
Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat until clean. Add coconut if desired. Frost the cooled cake. The final half cup pecans may be stirred into frosting or sprinkled onto the cake after it is frosted.

Notes :

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

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