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Umberto's Italian Cream Cake




Source of Recipe


Internet


List of Ingredients




1 stick margarine, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
1 3.5-oz. can flaked coconut
1 cup chopped nuts

Cream Cheese Icing:
8 oz. cream cheese, softened
1/2 stick margarine, softened
1 box powdered sugar, sifted
1 tsp. vanilla
Chopped nuts


Recipe



Preheat oven to 350º.

Cream margarine and shortening. Add sugar; beat until mixture is smooth. Add egg yolks and beat. Combine flour and soda; add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and nuts. Fold in stiffly beaten egg whites. Pour batter into well-greased 9x13-inch sheet pan. Bake for 40 to 45 minutes.

Beat cream cheese until smooth. In separate bowl, combine sugar and margarine; mix well. Add to cream cheese. Stir in vanilla and beat until smooth. Frost cool cake in pan. Top with chopped pecans. Store in refrigerator.