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Cake, Italian Cream Recipe

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This recipe for Cake, Italian Cream, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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1 stick margarine
1/2 cup shortening
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 small can coconut
1 cup pecans, chopped
5 eggs

8 oz cream cheese, softened
1 stick margarine,softened
1 box powdered sugar
1 teaspoon vanilla
1/2 cup pecans, chopped

Separate the eggs; beat the whites until they're stiff
Cream the margarine, shortening, and sugar; beat until the mixture is smooth. Add the egg yolks, one at a time, and beat well after each addition.
Combine the flour and baking soda with the creamed mixture, alternating with the buttermilk.
Stir in the vanilla. Add the pecans and coconut. Fold in the egg whites. Pour the batter into (3) 8 inch cake pans that have been greased and floured.
Bake at 350 for 25 minutes or until done.

Beat the cheese and margarine until smooth; add the sugar and vanilla; mix until smooth.
Frost the cake.
Sprinkle with the pecans.




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