Spanish Cream Cake
Spanish Cream Cake is an moderately easy dinner. Made with 2 c. sugar, 1 1/4 c. vegetable oil, 1/2 c. margarine (1 stick), 5 eggs, separated and 1 tsp. soda, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Heat oven to 350Β°.
Grease and flour three 9-inch round layer pans.
Cream sugar, oil and margarine until fluffy.
Add egg yolks; beat.
Add dry ingredients and mix.
Add buttermilk, vanilla, coconut and pecans. Mix well.
Beat egg whites until stiff but not dry; fold in.
Pour batter into prepared pans.
Bake for 30 minutes.
Remove layers from pans; cool.
Fill and frost with Spanish Cream Icing.
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