Italian Cream Cake
Italian Cream Cake is an moderately easy dinner. Made with 1/2 c. margarine, 2 c. sugar, 2 c. all-purpose flour, 1 c. buttermilk and 1 (4 oz.) can flaked coconut, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cream margarine and shortening.
Add sugar gradually; beat until smooth.
Add egg yolks; beat well.
Combine flour and soda; add to creamed mixture alternately with buttermilk.
Stir in vanilla.
Stir in coconut and pecans; fold in stiffly beaten egg whites.
Pour into 3 greased and waxed paper-lined 8-inch cake pans.
Bake in preheated 350Β° oven for 25 minutes; cool.
π· Perfect Pairings
Complete your meal with these
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