Italian Cream Cake

Very good and pretty cake.

• Ready In: 45 mins
• Yields: 1 cake

Ingredients

• 1⁄4 lb margarine
• 1⁄2 cup  Crisco
• 2  cups sugar
• 5  egg yolks
• 2  cups flour
• 1  teaspoon baking soda
• 1  cup buttermilk
• 1  teaspoon vanilla extract
• 1  can angel flake coconut
• 1  cup  chopped pecans
• 5  egg whites, stiffly beaten

• Cream Cheese Frosting

• 1 (8 ounce) package cream cheese, softened
• 4  tablespoons margarine
• 1  box powdered sugar
• 1  teaspoon vanilla extract
•  chopped pecans

Directions

1. Cream margarine and Crisco; add sugar and beat until smooth.
2. Add egg yolks and beat well.
3. Combine flour, soda and add to creamed mixture alternately with buttermilk.
4. Stir in vanilla extract.
5. Add coconut and nuts.
6. Fold in egg whites.
7. Pour batter into 3 greased and floured 9 inch pans.
8. Bake at 350 degrees for 25 minutes or until cake tests done.
9. Cool and top with Cream Cheese Frosting.
10. Cream Cheese Frosting: Beat cream cheese and margarine until smooth.
11. Add sugar and mix well.
12. Add vanilla extract and beat until smooth.
13. Spread on cake.
14. Sprinkle pecans between layers and on top of cake.