Spanish Cream CakeUser Submitted Recipe
2 cups sugar
1 stick margarine
1 1/2 cups canola oil
5 egg yolks
5 egg whites, stiffly beaten
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
1 cup nuts, chopped
1 teaspoon vanilla
1 cup coconut
1/2 teaspoon salt
Frosting: 2 tablespoons margarine
6 ounces cream cheese
2 teaspoons vanilla
2 tablespoons coconut, optional
Cream sugar, egg yolks, margarine, and salt in large mixing bowl. Stir in oil. Add the following ingredients in order and mix well after each addition: buttermilk, flour, vanilla, nuts, coconut, and baking soda. Fold in stiffly beaten egg whites. Use 3 8-inch or 9-inch round layer cake pans sprayed with vegetable cooking spray. Bake at 350 for 30 minutes.
Frost top of cake and between layers.
no nutrition information available
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