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Italian Cream Cake

Pat Hill - Toccoa Clinic Cookbook

Prep
Cook
Serves 20people
Ingredients
1
stick margarine
2
cups sugar
2
cups plain flour
1
cup buttermilk
1
small can coconut
5
egg whites, stiffly beaten
1/2
cup shortening
5
egg yolks
1
tsp soda
1
tsp vanilla
1
cup chopped pecans
Ingredients
1
cream cheese
1
tsp vanilla
1
box confectioners sugar
1/2
stick margarine
chopped nuts
Directions
1.
Cream margarine and shortening, add sugar and beat until smooth. Add egg yolks one at a time and beat until smooth. Combine flour and soda, sift together. Add to creamed mixture alternately with buttermilk. Add vanilla, coconut, and nuts. Fold in egg whites. Bake in 3 greased 8 or 9 inch pans at 300F for 25 minutes or until done.
2.
Frosting: Beat cream cheese and margarine. Add sugar and vanilla. Mix well, add a little milk if needed. Spread on cake and sprinkle with nuts.

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