"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Coneglio Moore
Added: Friday, February 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter or margarine
5 egg yolks
1 tsp soda, sifted
2 cups flour, sifted
1 cup buttermilk
1 tsp vanilla
1 cup finely chopped pecans
2 cups sugar
1 small can coconut (approx. 1 cup)
5 egg whites, stiffly beaten

Directions:
Directions:
Cream sugar, butter, and vanilla. Add egg yolks one at a time and beat well. Add sifted flour and soda alternately with milk. Mix well. Add pecans and coconut; mix well. Fold in beaten egg whites and pour into three greased pans.

Bake at 350 for 30 to 35 minutes.

Filling:
1 8 oz. package of cream cheese; softened
1 box powdered sugar (approximately 4 cups)
1 stick butter; softened
1 tsp vanilla

Mix all ingredients and use to fill and frost cake. Sprinkle with chopped pecans.


Personal Notes:
Personal Notes:
Utensils:

3 - 9 inch cake pans greased with wax paper on bottom of pan; large mixing bowl; electric mixer, spatula, cooling racks, measuring utensils.

Set butter and eggs out ahead of time to bring to room temperature; measure out all ingredients before beginning and have egg whites beaten.

 

 

 

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