"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Louise Minyard
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
5 eggs (separated)
1 stick oleo
1/2 c. shortening
2 c. flour
1 c. buttermilk
1/4 c. coconut
1 c. pecans
1 tsp. soda
1 tsp. vanilla

(Icing)
1 8 oz. cream cheese
1 stick oleo
1 lb. powdered sugar
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 325F. Combine soda and buttermild and let stand a few minutes. Beat egg whites until stiff. Cream sugar, margarine, and shortening. Add egg yolds, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Fold in egg whites; gently stir in pecans and coconut. Bake in 3 9-in. greased, floured layer pans at 325F. for 25 min. or until cake is done. Frost cooled cake with Cream Cheese Icing, which is made by creaming the cream cheese and margarine well and adding vanilla. Beat in sugar a little at a time until of spreading consistency.

Personal Notes:
Personal Notes:
I now make the cake in three individual layers, ice and freeze as three cakes. It may also be baked in a sheet cake. Freezes well.

 

 

 

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