TONY'S FAVORITE ITALIAN CREAM CAKE
1 C margarine
2 C sugar
2 C all purpose flour
1/4 t salt
1 t baking soda
1 C buttermilk
5 eggs, separated
1 C coconut
1 C pecans
1 1/2 t vanilla
1/2 t almond extract
Grease and flour 13 x 9 inch baking pan.
Grease and flour 13 x 9 inch baking pan.
Cream margarine and sugar. Beat in egg yolks, one at a time. Mix flour and salt in separate bowl. Add soda to buttermilk. Add flour mixture alternately with buttermilk mixture, beating after each addition. Beat egg whites until they form a peak, set aside. Add coconut, pecans, vanilla, and almond extract. Mix well. Fold egg whites into batter.
Pour into 9 x 13" baking pan, well greased and floured.
Bake in preheated oven at 350 degrees for 30-35 minutes, or until toothpick inserted into center comes out clean. Let cool 10 minutes on rack before removing from pan.
Frost with cream cheese frosting.
Frost with cream cheese frosting.
CREAM CHEESE FROSTING
8 oz cream cheese, softened at room temperature
1/2 C (1 stick) softened margarine
1 t vanilla
1 box powdered sugar (3 1/2 Cups)
Cream margarine and cream cheese together, Beat in powdered sugar. Add vanilla. Beat to spreading consistency.
Remember that this is a homemade cake. I tell everyone that I bake all the fat and calories out of it.
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