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 |
|
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
|
