"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Grandma Watts' Italian Cream Cake Recipe

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This recipe for Grandma Watts' Italian Cream Cake, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rona Watts
Added: Tuesday, August 28, 2007


1 stick butter, softened
1/2 cup shortening
2 cups sugar
5 egg yolks (save whites for later)
2 cups all purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 small can angel flake coconut
1 cup chopped pecans
5 egg whites, stiffly beaten

Preheat oven to 350F.
Cream margarine and shortening; add sugar and beat until mixture is smooth. Add yolks and beat well. Combine flour and baking soda. Alternately add flour and buttermilk to mixture. Stir in vanilla. Add coconut and nuts. combine well. Fold in stiffly beaten egg whites. Pour into 3 greased & floured 8 in cakepans. Bake for 25 minutes or until cake tests done. Cool completely.

Cream cheese Frosting

1 z package cream cheese, softened
1/2 stick margarine
1 box confectioners sugar
1 teaspoon vanilla

Beat cream cheese and margarine until smooth. add sugar, mix well, add vanilla and beat until smooth Spread between layers, top and sides. Sprinkle top with pecans.

NOTE: I do cheat and use canned frosting. Takes 2 cans. Then I decorate top with whole pecans.

Personal Notes:
Personal Notes:
A Watts Family Holiday Tradition.




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