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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Wanda Pinkert's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Self
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1 stick oleo
1/2 c. Crisco
5 egg yolks, reserve whites
1 tsp. vanilla
1 tsp. soda
1 c. buttermilk
2 c. flour
1 can (7 oz.) coconut
Icing:
8 oz. cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla

Directions:
Directions:
Cream together the sugar, oleo and shortening. Add egg yolks and vanilla. Mix well. Add soda to buttermilk. Sift the flour. Add buttermilk and flour alternately to the sugar mixture. Add the coconut and mix well. Beat the egg whites and fold into mixture. Divide evenly into 3-8" cake pans. Bake at 350 for 25-30 minutes. Cool completely before icing. To prepare icing, mix together all ingredients blending until smooth. Apply to cooled cake, icing between layers and on top and sides.

Personal Notes:
Personal Notes:
This is Jody Pinkert's favorite cake!

 

 

 

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