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* 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 - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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