Italian Cream Cake

2 sticks of margarine
½ C of shortening
2 C of sugar
5 egg yolks (whites-meringue)
2 C of flour
1 t soda
1 C of buttermilk
1 t of vanilla
1 small can of coconut (1 1/3 cup)
1 C of chopped nuts
5 egg whites (stiffly beaten)

Pre-heat oven to 350 degrees. Cream margarine and shortening, all sugar and beat until mixture is smooth. Add egg and yolks and beat well. Sift together flour and soda. Add alternately with buttermilk. Stir in vanilla.
Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured 8” cake pans. Bake for 25 minutes. Cool. Frost with cream cheese frosting.

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