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Italian Creme Cake


  • 1 stick margarine
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 egg yolks
  • 2 cups flour
  • 1 tsp. soda
  • 1 cup buttermilk
  • 1 tsp. vanilla
  • 1 small can angel flake coconut
  • 1 cup chopped nuts
  • 5 egg whites, stiffly beaten


Cream margarine, shortening, and sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg white and pour into three 9 inch layer pans that have been greased and floured. Bake 350 degree oven for 25 minutes.


Frosting and Filling for Italian Creme Cake

  • 1 package cream cheese, softened
  • 1/2 stick margarine, softened
  • 1 box powdered sugar
  • 1 tsp. vanilla

Cream margarine and cream cheese. Sift powdered sugar and add. Beat well and add vanilla and beat again. Fill and frost cooled Italian Creme cakes.

By Robin from Washington, IA

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