Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
ightly flour three (9\") round cake pans. Set aside.
In
In a
small
bowl,
add buttermilk and soda; let stand. Beat egg whites until stiff.
Cream margarine, shortening and sugar; add
egg
yolks,
one at a time, to sugar mixture.
Add flour
and buttermilk
alternately.
Toast pecans and coconut and add
to flour
mixture
along
with vanilla.
Fold in egg whites.
Bake at 325\u00b0 for 25 minutes in 3 (8-inch) greased and floured cake
pans. Turn
out of pans and cool on wire racks. Frost with Italian Cream Frosting.
nd floured 9-inch round cake pans.
Bake at 350
Italian Sponge Cake (Pan di Spagna):
Place
Preheat oven to
350\u00b0.\tButter\tand flour a 9 x 13-inch pan or 3 (9-inch) cake pans.
Cream butter and sugar.
Beat in eggs, 1 at a time.
Sift dry ingredients and blend into butter mixture.
Mix in\tbuttermilk,
coconut,
pecans
and
vanilla. Pour into pans. Bake for
30 minutes.
Test with cake tester. If using 9-inch pans, invert onto racks and cool.
br>To make the sponge cake, beat egg yolks, sugar and
Cream margarine, Crisco and sugar.
Add egg yolks and beat until smooth.
Sift cake flour, soda and salt.
Add to sugar mixture alternately with buttermilk until all ingredients blended well.
Add pecans and coconut and mix well.
Beat egg whites until stiff.
Fold in egg whites and vanilla.
Bake in three 8-inch layer cake pans (greased and floured) at 350\u00b0 for 25 minutes.
Top with Italian Cream Cheese Filling.
Cream Crisco, oleo and sugar.
Add egg yolks, one at a time. Add dry ingredients alternately with buttermilk.
Stir in coconut and pecans.
Fold in stiffly beaten egg whites last.
Bake in 3 greased and floured pans at 350\u00b0 for 30 minutes.
Decorate with Italian Cream Cake icing.
Cream margarine and shortening.
Add sugar.
Beat until smooth.
Add egg yolks and beat.
Add flour, alternating with buttermilk.
Add vanilla, coconut and nuts.
Fold in egg whites. Bake at 350\u00b0 for 25 minutes in two greased 8-inch cake pans.
Ice with Italian cream cake icing.
Cream margarine and oil.
Add sugar and beat until mixture is smooth.
Add egg yolks and beat well.
Combine flour and soda. Add to creamed mixture alternately with milk.
Add vanilla, coconut and pecans.
Fold in egg whites.
Pour batter into 3 (8-inch) pans.
Bake at 350\u00b0 for 25 minutes.
Frost with Italian Cream Cake Frosting.
Cream 1/2 cup margarine or
Cake Directions:
Cream butter and oil. Add sugar,
Cream shortening and butter with sugar. Add slightly beaten egg yolks. Add alternately flour with buttermilk. Add vanilla. Fold in beaten egg whites. Add coconut and nuts. Bake in three 9\" layer pans at 350 for about 30 minutes.
For frosting, allow butter to reach room temperature. Cream together butter and cheese. Add sugar and vanilla and beat until light and fluffy.
Cream together shortening, butter, sugar and salt.
Add egg yolks and buttermilk.
Mix flour and soda together and add to the creamed mixture.
Add coconut, vanilla, cherries and pecans.
Fold in the stiffly beated egg whites.
Pour into 3 greased and floured 8\" cake pans.
Bake at 350* for 35-45 minute Test with toothpick for doneness. Let cool and then frost with cream cheese frosting all over.
Cream Cheese Frosting:.
Cream butter and cream cheese together. Add powdered sugar, nuts and vanilla.
b>Cream Cheese Frosting between layers and on top and sides of cake
25 degrees F.
For cake: Cream butter, shortening and sugar.
an to aid when releasing cake from pan). Cut a 1
Blend all ingredients together and pour into two greased and floured pans.
Bake at 350\u00b0 for 30 to 40 minutes.
Cool and frost cake.
b>cream cheese frosting between layers and on top and sides of cake