Italian Creme Cake
Source of Recipe
Cookincat
List of Ingredients
Italian Creme Cake
1 stick margarine
1/2 c. Crisco
2 c. sugar
5 eggs, separated
1 c. chopped pecans
2 c. plain flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 c. coconut
Beat egg whites until stiff peaks form. Preheat oven to 350 deg. Grease and flour 4 (9-in.) round cake pans. Sift together flour and soda; set aside. In a large bowl, cream margarine and shortening until fluffy. Add sugar; beat well. Add egg yolks and beat after each addition. Add flour mixture alternately with buttermilk; mixing well after each addition. Stir in vanilla, coconut and nuts. Fold in egg whites. Pour evenly into prepared pans. Bake for 20 - 25 min. or until layers test done. I also have made this in a 9x13-in pan and works just as well. Increase baking time to about 35 min.
Frosting:
16 oz. cream cheese, softened
1/2 stick margarine, softened
1 16-oz. box 10-x powdered sugar
1 tsp. vanilla
1/2 c. chopped pecans
Beat together cream cheese and margarine until smooth. Add sugar and mix well. Stir in vanilla and nuts. Thin with a drop or two of milk if necessary to obtain spreading consistency. Spread over layers, top and sides of cool cake.Recipe
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