What is the recipe for Piccadilly's Italian Cream Cake?

1 stick margarine, (4 ounces)


2 cups flour


2 cups sugar


1 cup buttermilk


1 small can flaked coconut


5 egg whites, stiffly beaten


1/2 cup shortening


5 egg yolks


1 teaspoon baking soda


1 teaspoon vanilla


1 cup chopped pecans, or walnuts





Frosting:


1 package cream cheese, softened (8oz)


1 box confectioners' sugar, (1 pound)


1/2 stick margarine, softened (4 Tbs)


1 teaspoon vanilla





Preparation:


Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.





Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.What is the recipe for Piccadilly's Italian Cream Cake?
Ingredients:


5 large egg whites


1/2 teaspoon cream of tartar


1 package plain white cake mix


3 large egg yolks


1 cup buttermilk


1/2 cup vegetable oil


1 teaspoon pure vanilla extract


1 cup sweetened flaked coconut


1 cup finely chopped pecans





Directions:





1. Preheat the oven to 350 degrees. Lightly grease and flour three 9-inch round layer pans with vegetable shortening and dust with flour. Shake out the excess flour and set the pans aside.





2. Place the egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set the bowl aside.





3. Place the cake mix, egg yolks, buttermilk, oil, and vanilla in a large mixing bowl, and with the same beaters used to beat the egg whites, blend with the electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Turn the beaten egg whites out on top of the batter, and with the rubber spatula fold the whites into the batter until the mixture is light but well combined. Gently fold in the coconut and pecans. Pour the batter into the prepared pans, smoothing the tops out. Place the pans in the oven, two on the center rack and another pan above if three layers will not fit on one rack.





4. Bake the cake until it springs back when lightly pressed with a finger, 25 minutes. The top layer may bake more quickly, and it might needing rotating to a lower rack during baking. Remove the pans from the oven, place on a rack to cool 10 to 15 minutes, then invert once, and then again, so that the layers rest right-side up on racks to complete cooling. Frost with the Coconut Cream Cheese Frosting and serve.





Coconut Cream Cheese Frosting: Blend an 8-ounce (softened) package of cream cheese with 8 tablespoons soft butter, then add 4 cups sifted confectioners sugar and 1/2 teaspoon coconut flavoring. Beat until creamy, and frost the middle, top, and sides of the cake.