Name: Italian Cream Cake
Ingredients: ½ cup margarine; ½ cup cooking oil; 2 cups sugar; 5 egg yolks; 2 cups sifted flour; 1 cup buttermilk; 1 tsp. vanilla; 1 cup coconut; 1 cup chopped pecans; 5 egg whites, beaten stiff; ¼ cup margarine; 1 lb. powdered sugar; 1 (8 oz.) pkg. cream cheese; 1 tsp. vanilla

Method

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Step 1: Blend margarine and oil in a mixer.
Step 2: Add sugar, then egg yolks one at a time, until creamy.
Step 3: Add flour alternately with buttermilk.
Step 4: Add vanilla, coconut and pecans.
Step 5: Slowly fold in the beaten egg whites.
Step 6: Bake in a greased and floured 9" × 13" pan at 350°F for 30 to 35 minutes, until done.
Step 7: For the frosting, blend margarine and cream cheese, then add powdered sugar and vanilla.
Step 8: Frost the cake and refrigerate.

What we changed or couldn’t read (2)

No location printed.
No leavening listed; source has none, so the cake relies on the beaten egg whites.

Italian Cream Cake

Ingredients Tick as you go

Method