Katrina's Cookbook

Italian Cream Cake

1 stick margarine
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups all-purpose flour
1 tsp. baking soda
1 box instant vanilla pudding mix
1 cup buttermilk
1 small can coconut
1 cup chopped pecans
1 tsp vanilla
5 egg whites stiffly beaten

-Cream margarine & shortening
-Add sugar, beat until fluffy
-Add flour, buttermilk, & egg yolks beginning & ending with flour
-Add instant pudding mix
-Stir in vanilla, nuts, & coconut

-Beat egg whites until stiff, fold into cake batter (do not beat or stir)

-Pour into 3(three) 9-inch pans
-Bake at 350* until done, apporx 25-30 minutes.

Frosting for Italian Cream Cake

1 8-oz cream cheese
1 box 10x sugar
1/2 stick margarine
1 tsp vanilla

-Beat all ingredients until creamy
-Ice layers & sides of cake

-Optional- sprinkle top of cake with nuts & coconut

Filling for Italian Cream Cake

1 small can (or 1/2 large can) pineapple
1 box instant vanilla pudding mix

-Mix pineapple & pudding mix together
-Spread between layers of cake