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Recipe By: Cookin!
Soft As Silk Italian Cream Cake
Ingredients
- 1/2 cup margarine or 1⁄2 cup butter, softened
- 2 cups sugar
- 1 cup oil
- 5 egg yolks, beaten
- 2 cups cake flour (pref. soft as silk cake flour if you can get it)
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 5 egg whites, stiffly beaten
- 1 can coconut (small, do not know how many ounces. This is all that the recipe gives)
- 1 cup chopped pecans
- Filling
- 1⁄4 cup margarine or 1⁄4 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 lb confectioners' sugar
- 1 cup chopped pecans
Directions
- Cream 1/2 cup margarine or butter, sugar and oilin mixer bowl until light and fluffy.
- Add egg yolks, beat well.
- Sift in flour and soda; mix well.
- Add buttermilk and 1 tsp vanilla; mix well.
- Fold in egg whites, coconut and 1 cup pecans.
- Pour into 3 greased and floured 8" round cake pans.
- Bake at 350 degrees for 15 to 20 minutes or until cakes test done.
- Remove to wire rack to cool.
- Combine 1/4 cup butter or margarine, cream cheese and confectioner's sugar in a bowl; beat well.
- Stir in 1 tsp vanilla and 1 cup pecans.
- Spread between layers and over top and sides of cake
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