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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

15 lbs. plain cream cheese
7 lbs., 8 oz. margarine, solid
4 ¾ oz. vanilla extract
30 lbs. powdered sugar
4 lbs. raw pecan pieces

1. Cream margarine, oil and sugar.

2. Add egg slowly, beating after each addition. Scrape down bowl.

3. Add sifted flour and baking soda into creamed mixture, alternately with buttermilk. Scrape down bowl.

4. Add vanilla, coconut and chopped nuts.

5. Pour into greased and floured 9" round pans; scaling 24 oz. per pan. Bake at 300°F for 45 minutes. Cool and ice.

6. For Icing: Cream softened cream cheese and margarine; add vanilla extract, powdered sugar and chopped nuts. Continue to beat until spreading consistency. Frost cake and slice into 12 slices.

Photo and recipe: Parkland Memorial Hospital, Dallas, TX

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