*  Exported from  MasterCook  *
 
                        Trisha’s Italian Cream Cake
 
 Recipe By     : Trisha Burdett 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Dia’s Scrap Book 
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Margarine
      1/2  cup           Shortening
    2      cups          Sugar
    5                    Eggs -- separated
    2      cups          Flour
    1      teaspoon      Soda
      1/2  teaspoon      Salt
    1      cup           Buttermilk
    1      teaspoon      Vanilla
    7      ounces        Coconut
    1      cup           Pecans -- chopped
                         -----CREAM CHEESE FROSTING-----
    1      package       Cream cheese -- (8-oz) softened
      1/2  cup           Margarine
    1      pound         Powdered sugar
    1      teaspoon      Vanilla
      1/2  cup           Pecans
 
   CAKE:
 
   Cream margarine and shortening with sugar.  Add egg yolks.  combine   flour, 
 soda and salt and add alternately with buttermilk.  Add   vanilla, coconut and 
 pecans.  Fold in stiffly beaten egg whites.   Grease and flour 3 8: cak pans.  
 Bake at 350 for 25 minutes.
 
   FROSTING:
 
   Cream cheese and margarine.  Add remaining ingredients.  Double   ingredients
  if you like a lot of frosting.
 
   Source:  Trisha Burdett Typos courtesy of Becci McClain
 
 From Dia’s Scrap Book busted by MC Buster 2.0d
 
 
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