italian cream cake

CAKE
1 stick margarine
1/2 cup Crisco
2 cups sugar
5 eggs separated
2 cups flour
1 tsp soda
1 cup buttermilk
1 tsp vanilla
1 can Angel Flake coconut
1 cup chopped pecans

Cream margarine, Crisco, and sugar. Add egg yolks one at a time. Sift soda with flour and add alternately with buttermilk. Fold in stiffly beaten egg whites. Makes a 3 layer cake. Bake at 350 for 30 minutes.

FROSTING
1- 8oz package Philadelphia Cream Cheese
1 box powdered sugar
1 stick butter
1tbs vanilla

Beat all together and if too thick, add a little Carnation.

(notes from Laurie: You do not need a whole box of powdered sugar once again but I would likely double the amount of frosting for a 3 layer cake – at least do a recipe and a half. Fold in the coconut and chopped peanuts after finishing the rest of the batter before it goes into the oven.)

Grandma’s original recipe:

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