Italian Cream Cake is a very popular wedding cake. In fact, this was the flavor of Mawmaw’s wedding cake. When you eat this cake you will know why it is such a favorite.
Cake Preparation: Cream margarine and shortening; add sugar. Add egg yolks only and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk and vanilla. Fold in coconut and nuts. Fold in beaten, stiffened egg whites. Pour into 3 greased and floured cake pans (she lines pans with waxed paper instead); bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese and margarine until smooth; stir in sugar then add vanilla. Beat until smooth. Fold in pecans. Spread in between and on cake layers as soon as cake is out of oven (while still warm) then refrigerate (suggested ---3 days before serving).
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