Nana's Italian Holiday Cream Cake recipe
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Ingredients
- ½ cup margarine ½ cup shortening 2 cups white sugar 5 eggs, separated 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla extract 1 cup chopped pecans 1 (3.5 ounce) can flaked coconut 1 (8 ounce) package cream cheese, softened ¼ cup margarine, softened 1 pound confectioners' sugar 1 teaspoon vanilla extract
Nutrition Info
- 750.6 caloriescarbohydrate: 95.7 gcholesterol: 98.8 mgfat: 38.9 gfiber: 2.6 gprotein: 8.2 gsaturatedFat: 12.4 gservingSize: -sodium: 373.8 mgsugar: 76.2 gtransFat: : -unsaturatedFat: : -
Directions Nana's Italian Holiday Cream Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
Beat 1/2 cup margarine and shortening in a bowl with an electric mixer until creamy. Beat in sugar. Beat in egg yolks until smooth.
Combine flour and baking soda in a bowl. Add to the margarine mixture in batches, alternating with buttermilk, until batter is smooth. Mix in 1 teaspoon vanilla extract, add pecans and coconut.
Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the batter. Pour into prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes, invert onto a cooling rack. Cool completely, about 30 minutes.
Beat cream cheese and 1/4 cup margarine in a bowl until smooth, stir in confectioners' sugar. Beat in 1 teaspoon vanilla extract until frosting is combined.
Spread frosting onto the cooled cake layers. Stack cakes, frost top and sides.