Italian Cream Cake
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1 stick of margarine or butter |
1 cup buttermilk |
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1/2 cup Crisco |
1 tsp. vanilla |
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2 cups sugar |
1 small can coconut |
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5 egg yolks |
1 cup walnuts, chopped |
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2 cups flour, sifted |
5 egg whites, beaten |
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2 tsps. soda |
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Using electric mixer, beat margarine and shortening; add sugar and beat well. Add yolks, one at a time. Sift flour and soda together and add alternately with buttermilk, still using electric mixer. Add vanilla, coconut, and walnuts. Fold beaten egg whites into mixture. Pour into 3 greased and lined 8 or 9-inch cake pans; bake at 350 degrees for 45 minutes.
Italian Cream Icing:
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3/4 stick butter |
1 cup coconut |
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12 oz. Cream cheese |
3/4 to 1 cups walnuts, chopped |
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1 1/2 tsp. vanilla |
Cream of coconut |
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1 box powdered sugar |
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Cream first 4 ingredients together; add coconut and walnuts. Poke holes in cake layers and drizzle cream of coconut over top; allow to soak in before icing.
Cake keeps well, if you stay away from it.