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Italian Cream Cake




Source of Recipe


Watkins


Recipe Introduction


I love this recipe. It has also brought me an E-pal from California, Nan, whom I have been corresponding with for over three years. All started because she was looking for this recipe.


List of Ingredients




Cake:

½ cup margarine

½ cup vegetable shortening

2 cups sugar

5 eggs

2 cups flour, sifted twice

1 teaspoon soda

1 cup buttermilk

1 (3 ½ ounce can) coconut

1 cup chopped nuts

1 teaspoon vanilla

1 teaspoon coconut flavoring

Icing:

1 (8 ounce) package of cream cheese, softened

½ cup margarine

1 (I pound) box of powdered sugar

1 teaspoon almond extract




Recipe



Separate eggs and beat whites until stiff: set aside.

Cream the margarine, shortening and sugar.

Add egg yolks, one at a time, beating well after each.

Dissolve soda in buttermilk.

Add alternately with flour.

Add coconut, nuts, and flavoring.

Fold in egg whites.

Grease and flour 3 pans (9 inch round)

Bake at 350 degrees for 25 minutes.


Note: One tablespoon lemon or vinegar

plus 1 cup milk can be used for buttermilk.


Ice with Cream Cheese Icing below...


Combine cream cheese, margarine, powdered sugar, almond extract and beat well.