Parkland Hospital Italian Cream Cake

• 101 1/3 ounces margarine
• 101 1/3 ounces soybean oil
• 319 3/4 ounces granulated sugar
• 139 ounces eggs
• 4 ounces baking soda
• 255 ounces buttermilk
• 240 ounces flour
• 4 3/4 ounces vanilla extract
• 90 ounces dried sweetened coconut
• 4 lbs pecan pieces
• 15 lbs cream cheese
• 120 ounces margarine
• 4 3/4 ounces vanilla extract
• 30 lbs powdered sugar
• 4 lbs pecan pieces

1. For cake: 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, and scrape down bowl.
4. add vanilla, coconut, and chopped pecans.
5. Pour into greased 9 inch cake pan (24 oz per pan) and bake at 300 x 45 minutes. cool.
6. For icing: cream softened cream cheese and margarine. Add Vanilla extract, powdered sugar, and chopped pecans. Beat until spreading consistency. Frost cooled cake.

margarine, soybean oil, sugar, eggs, baking soda, buttermilk, flour, vanilla, coconut, pecan, cream cheese, margarine, vanilla, powdered sugar, pecan

Taken from www.food.com/recipe/parkland-hospital-italian-cream-cake-516826 (may not work)