*  Exported from  MasterCook II  *
 
                             Italian Cream Cake
 
 Recipe By     : Mrs. V. Courtlandt Smith, III
 Serving Size  : 12   Preparation Time :0:23
 Categories    : Cakes                            Post To Bake-Shoppe
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  C             Margarine
      1/2  C             Cooking Oil
    2      C             Sugar
    5                    Egg Yolks
    2      C             Flour -- sifted
    1      C             Buttermilk
    1      Tsp           Vanilla
    1      C             Coconut
    1      C             Pecans -- chopped
    5                    Egg Whites -- beaten stiff
                          -- <FROSTING>
      1/4  C             Margarine
    1      8 Oz. Pkg     Cream Cheese
    1      lb            Powdered Sugar
    1      tsp           Vanilla
 
 FOR THE CAKE:
 
 In mixer blend margarine and oil.  Add sugar, and then egg yolks one at
 a time, until creamy.  Alternately add flour with buttermilk to egg
 mixture.  Add vanilla, coconut, and pecans.  Slowly fold in egg whites.
 Bake in greased and floured 9 x 13-inch pan at 350° or until cake is
 done, 30 to 35 minutes.
 
 FOR THE FROSTING:
 
 Blend margarine and cream cheese.  Add powdered sugar and vanilla.
 Frost cake.  Refrigerate.
 
 Source:  “Mountain Measures”  --Junior League of Charleston, WV
 ed.  1974
 
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