| Italian Cream Cheese cake
1 stick margarine
1/2 cup of oil
2 cups of sugar
2 cups of plain flour
1 teaspoon of soda
1 cup of buttermilk
1 teaspoon of vanilla
1 small can coconut
1 cup of pecans, chopped
5 egg whites beaten (use yolks in cake) |
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Frosting:
One 8 ounce container of cream cheese
1/2 stick butter (soften)
1 box powdered sugar
1 teaspoon of vanilla
1 cup of nuts, chopped
Cream margarine, oil until smooth. Add sugar. Beat until smooth. Add egg yolks, one at a time. Sift flour and soda together. Add alternately with buttermilk mixing well. Add vanilla, coconut and pecans. Fold in egg whites (beaten stiffly). Bake in 3 well greased cake pans for 30 minutes at 350ºF. Leave in pans for 5 minutes.
Frosting:
Cream butter and cream cheese until smooth. Add sugar a little at a time. Mix well. Add vanilla and continue to beat until smooth. Allow cake to cool before frosting. Sprinkle top of cake with nuts. |
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