Italian Cream Cake

* Exported from MasterCook II *

Italian Cream Cake

Recipe By : Mrs. V. Courtlandt Smith, III
Serving Size : 12 Preparation Time :0:23
Categories : Cakes Post To Bake-Shoppe
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Margarine
1/2 C Cooking Oil
2 C Sugar
5 Egg Yolks
2 C Flour -- sifted
1 C Buttermilk
1 Tsp Vanilla
1 C Coconut
1 C Pecans -- chopped
5 Egg Whites -- beaten stiff
-- <FROSTING>
1/4 C Margarine
1 8 Oz. Pkg Cream Cheese
1 lb Powdered Sugar
1 tsp Vanilla

FOR THE CAKE:

In mixer blend margarine and oil. Add sugar, and then egg yolks one at
a time, until creamy. Alternately add flour with buttermilk to egg
mixture. Add vanilla, coconut, and pecans. Slowly fold in egg whites.
Bake in greased and floured 9 x 13-inch pan at 350° or until cake is
done, 30 to 35 minutes.

FOR THE FROSTING:

Blend margarine and cream cheese. Add powdered sugar and vanilla.
Frost cake. Refrigerate.

Source: "Mountain Measures" --Junior League of Charleston, WV
ed. 1974

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