Italian Cream Cake
1/2 cup butter or margarine
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups sifted flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped nuts
Cream butter, shortening and sugar until light and fluffy; beat in egg
yolks. Sift together flour and soda; add to creamed mixture alternately
with buttermilk. Stir in vanilla, coconut and nuts. Beat egg whites until
stiff; fold into batter. Turn into 3 greased and floured 9-inch layer
pans.
Bake in 350 gas oven 30 to 35 minutes or until done.
Icing:
1 8-ounce package cream cheese, softened
1/4 cup butter or margarine
1 1-pound box confectioners' sugar, sifted
1 teaspoon vanilla
Cream together cream cheese and butter; add sugar and vanilla, mixing
well. (If too stiff, add milk to spreading consistency.) If desired,
garnish with pecans, candied fruit or tinted coconut.
--
Old Magic 1
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/