Italian Cream Cake

From Summa Bergania


ITALIAN CREAM CAKE

by Jean Bergan


1 cup buttermilk

1 tsp. soda

5 eggs -- separated

2 cups sugar

1 stick margarine

½ cup Crisco shortening

2 cups flour

1 tsp. vanilla

1 cup pecans – chopped coarsely

1 cup coconut


  • Combine buttermilk & soda and set aside. Cream sugar, margarine & shortening.
  • Add the egg yolks one at a time, beating after each egg. Add the buttermilk/soda combination alternating with flour. Add vanilla. *Beat egg whites until frothy and fold into mixture. Fold in nuts & coconut.
  • Pour batter into three 9 inch round pans; grease & flour sides & put wax paper on bottom.
  • Bake 25 – 30 minutes at 325.


Icing: Cover each layer, top & sides.

1 stick margarine

8 oz. cream cheese

1 box powdered sugar (1 lb.) -- 3 ½ cups

1 tsp. vanilla

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