"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Mildred Greene (a.k.a. Nan, Grandma Greene, Aunt Mil)
Added: Monday, January 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1 stick butter
Cake:
1/2 cup solid shortening
2 cups plain flour
1 cup buttermilk
1 t. soda
5 eggs, separated
1 small can of coconut
1 cup chopped walnuts

Icing:
8 oz. cream cheese
1 stick butter
1 box powdered sugar
1 t. vanilla extract

Directions:
Directions:
Cream sugar, butter & shortening. Add egg yooks one at a time. Add flour, altering with buttermilk and soda. Add coconut & nuts. Beat egg whites til stiff, but not dry. Fold into cake batter. Bake in 3 round cake pans or in one oblong pan @ 350 45 minutes.

Cream together the icing ingredients & ice the cake after it is cooled. It is best to keep the cake refrigerated.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours

 

 

 

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