"Hunger is the best sauce in the world."--Cervantes

Italian Cream Cake and Icing Recipe

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This recipe for Italian Cream Cake and Icing, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, May 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 eggs, separated
2 c. sugar
1 stick butter
1/2 c Crisco
1 tbsp. vanilla
1 c. buttermilk
2 c. flour
1 tsp baking soda
1/2 tsp salt
2 c. Angel Flake Coconut
1 c pecans, chopped
Frosting
12 oz. cream cheese, softened
3/4 stick butter, softened
1 1/2 tbsp. vanilla
1 tbsp. lemon juice
1 1/2 boxes powdered sugar, sifted

Directions:
Directions:
Beat egg whites and set aside. Stir flour, baking soda and salt together. Cream together sugar, butter and Crisco. Add vanilla and egg yolks, one at a time, beating well after each. Add buttermilk alternately with flour mixture. Stir in coconut and pecans. Fold in egg whites. Bake in 3 greased and floured cake pans at 325 for 30 minutes or until done.
Frosting:
Beat together cream cheese, butter, vanilla, lemon juice and powdered sugar until smooth.
Frost the tops of each of the three cakes and layer.

Personal Notes:
Personal Notes:
This is from Tom's friend Carla Deluca. He worked with her in Richmond.

 

 

 

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