Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 5079
Glenda Cooper
Recipe Title
Italian Cream Cake Supreme
Recipe Theme
Covington EC
1/2 cup margarine, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup buttermilk
1 cup chopped pecans
1 4-ounce can flaked coconut
1 teaspoon vanilla extract
Cream cheese frosting:
3 3-ounce packages cream cheese, softened
1 egg, beaten
1 1/2 teaspoon vanilla extract
Dash of salt
2 16-ounce boxes confectioners' sugar, sifted
Cream margarine, shortening and sugar in bowl until light and fluffy. add egg yolks; beat well. Add flour, soda and buttermilk; mix well. Stir in nuts, coconut and vanilla. Fold stiffly beaten egg whites gently into batter. Pour into four greased and floured cake pans (nine inch) and bake at 350 degrees until cake test is done. frost cooled cake with cream cheese frosting.
Cream cheese frosting:
Combine first four ingredients in mixer bowl; beat until well blended. Add confectioners' sugar gradually, beating until of spreading consistency. Frost cooled cake.