"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Dovie Jarnagin
Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter or margarine
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. flour (plain)
1 tsp soda
1 c. buttermilk
1 tsp vanilla
1 small can cocoanut
1 cup chopped nuts
5 egg whites beaten stiffly

Frosting:
1 (8 oz.) cream cheese
1 tsp vanilla
1 box powdered sugar
1/2 stick butter

Directions:
Directions:
Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture- alternate with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased & floured 9-inch pans. Bake 350 for approx. 25 min.

Frosting: Beat cream cheese and butter until smooth. Add vanilla. Top with chopped 1/2 c. pecans.

 

 

 

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