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.
or a few minutes.
Cream together sugar, butter and shortening
Separate eggs and beat whites until stiff; set aside.
Cream butter, shortening and sugar.
Add egg yolks, one at a time, beating well after each addition.
Dissolve soda in buttermilk; add alternately with flour.
Beat well.
Add coconut, nuts and extracts.
Fold in stiffly beaten egg whites.
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.
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
Cake Directions:
Cream butter and oil. Add sugar,
Italian Sponge Cake (Pan di Spagna):
Place
-inch square or round cake pan and line the bottom
n a large mixing bowl, cream margarine with white sugar.
Cake: Cream butter and shortening.
Add
Mix all ingredients together well.
Spread over cooled cake. If mixture is too stiff, add 1 to 4 teaspoons milk until it is smoother and easier to spread.
This icing is perfect for the Red Velvet Cake, Italian Cream Cake and Carrot Cake.
p to cool.
make cream cheese icing and mini carrots.
rease a 9\" spring-form cake pan.
In a mixing
Prepare cake mix according to directions.
Add pecans, sour cream and coconut.
Bake in three 9-inch cake pans.
Bake as directed on box.
Cool cake completely and frost with Cream Cheese Icing.
n baking pan.
FOR CAKE: In a small bowl, combine
Mix cake mix, egg yolks, butter, buttermilk and vanilla with mixer.
Fold in coconut, pecans and stiffly beaten egg whites. Bake at 325\u00b0 for 25 to 30 minutes.
Frost with Cream Cheese Icing.
Mix cake mix, egg yolks, oleo, buttermilk and vanilla with electric mixer.
Fold in coconut, pecans and 3 stiffly beaten egg whites.
Bake at 325\u00b0 for 25 to 30 minutes.
Frost with Cream Cheese Icing.