Italian Cream Cake - 1

Recipe Ingredients

		Cake
1/2 cup	99g / 3.5oz	Margarine
1/2 cup	118ml	Cooking oil
2 cups	396g / 13oz	Sugar
5		Egg yolks
2 cups	125g / 4.4oz	Flour - sifted
1 cup	237ml	Buttermilk
1 teaspoon	5ml	Vanilla
1 cup	93g / 3.3oz	Coconut
1 cup	146g / 5.1oz	Pecans - chopped
5		Egg whites - beaten stiff
		Frosting
1/4 cup	49g / 1.7oz	Margarine
1		Cream cheese
1 lb	454g / 16oz	Powdered sugar
1 teaspoon	5ml	Vanilla

Recipe Instructions

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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