Parkland Hospital Italian Cream Cake - cooking recipe

Ingredients

101 1/3 ounces margarine
101 1/3 ounces soybean oil
319 3/4 ounces granulated sugar
139 ounces eggs
4 ounces baking soda
255 ounces buttermilk
240 ounces flour
4 3/4 ounces vanilla extract
90 ounces dried sweetened coconut
4 lbs pecan pieces
15 lbs cream cheese
120 ounces margarine
4 3/4 ounces vanilla extract
30 lbs powdered sugar
4 lbs pecan pieces

Preparation

For cake: cream margarine, oil and sugar.
add egg slowly, beating after each addition. scrape down bowl.
Add sifted flour and baking soda into creamed mixture, alternately with buttermilk, and scrape down bowl.
add vanilla, coconut, and chopped pecans.
Pour into greased 9 inch cake pan (24 oz per pan) and bake at 300 x 45 minutes. cool.
For icing: cream softened cream cheese and margarine. Add Vanilla extract, powdered sugar, and chopped pecans. Beat until spreading consistency. Frost cooled cake.