August 17, 1979

When Randy and I were planning our wedding reception, one of the fun parts was deciding what kind of cake to serve. We were referred to a few people, but the one we chose stood out because of her Italian Cream flavor. Many years ago, I ran across this recipe from Watkins vanilla. I've made it every year since. . . on our anniversary. It still brings back great memories!

Mrs. Dowells Italian Cream Cake

1/2 c. margarine
1/2 c. vegetable shortening
2 c. sugar
5 eggs
2 c. flour (sifted 2 times)
1 tsp. soda
1 c. buttermilk
1 3 1/2 can coconut
1 cup chopped nuts (pecans)
1 tsp. Watkins vanilla extract
1 tsp. Watkins coconut flavor (though I've never added this)

Separate eggs and beat whites until stiff. Set aside.
Cream margarine, vegetable shortening, and add sugar.
Add egg yolks one at a time, beating well after each addition.
Dissolve soda in buttermilk, add alternately with flour.
Beat well.Add coconut, nuts, and Watkins extract.
Fold in stiffly beaten egg whites.
Pour into 3 greased and floured 9" cake pans, using 2 cups batter for each pan.
Bake in 350 degree oven for 25 minutes.

Cream Cheese Frosting

1 8 oz. package cream cheese (softened)
1/2 c. margarine
1 1 lb. box powdered sugar
1 tsp. Watkins Almond extract

Combine ingredients and beat well.
Spread between layers and on top of cooled cake.

Happy 32nd Anniversary, Randy! I Love You!