Serves: 5
Total Calories: 1,324
Cream shortening, margarine, sugar, and egg yolks (save egg whites) until fluffy. Set aside. Mix flour, buttermilk, salt, soda, and vanilla and set aside. Beat egg whites until stiff and fold into buttermilk/flour mixture. Combine the two and add pecans and coconut. Mix well. Pour into greased/floured 9x13-inch pan and bake 30-40 minutes at 350°. Top with icing recommended below.
Icing:
Cream margarine and cheese; then add powdered sugar, vanilla, and pecans, mixing well after each addition.
This Italian Cream Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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