Recipes
Italian Cream Cake

Italian Cream Cake

YIELD: 360 slices

6 lbs., 5 ⅓ oz. margarine, solid
6 lbs., 5 ⅓ oz. soybean oil
19 lbs. 15 ¾ oz. granulated sugar
8 lbs., 11 oz. frozen liquid eggs
4 oz. baking soda
15 lbs., 15 oz. buttermilk
15 lbs. all-purpose flour
4 ¾ oz. vanilla extract
5 lbs., 10 oz. coconut meat, dried, sweetened, shredded
4 lbs. raw pecan pieces

FOR THE ICING:

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