Italian Cream Cake

Candi Swatzky
Buhler, Kansas

1/2 c. margarine
1/2 C. shortening
2 c. sugar
5 eggs, separated
1/4 tsp. salt
1 c. buttermilk
1 tsp. soda
1 tsp. vanilla
2 c. flour
1 c. flaked coconut
1 c. chopped pecans

Cream margarine and shortening until fluffy with mixer.  Add sugar, egg yolks, cream well.  Mix soda and vanilla into buttermilk.  Add to creamed mixture alternating with flour.  Fold in nuts coconut, then stiffly-beaten egg whites.  Pour into 3 (8 or 9″) round pans which have been greased and floured.  Bake at 350° for 25-30 minutes.

8 oz. pkg. cream cheese
1/2 stick margarine
1 lb. powdered sugar
1 tsp. vanilla

Cream frosting ingredients until fluffy and frost cake.

This is an ALL TIME FAVORITE CAKE!  A “go-to” dessert.  Thanks Candi!

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