Italian Cream Cake
1/2 stick margarine
1/2 cup CRISCO
2 cups sugar
5 egg yolks
2 cups plain flour
1 tsp. soda
1 cup buttermilk
1 tsp, vanilla
1 small can coconut (1 cup)
1 cup chopped nuts (optional)
5 egg whites, stiffly beaten (to be folded in last)
Cream margarine and shortening. Add sugar, beat until smooth.
Add egg yolks, beat well. Combine flour and soda; add mixture alternately
with buttermilk. Stir in vanilla, coconut and nuts. Fold
in egg whites. Pour into 3 layer pans. Bake at 350 degre es for 25
minutes.
Cream Cheese Icing
8 oz. package cream cheese
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
1/2 cup nuts
Beat all together (add a little water if necessary for spreading).
Cake should be kept in refrigerator if not eaten immediately.
Mary Katherine Reavis