"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Creme Cake Recipe

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This recipe for Italian Creme Cake, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don & Carol Blalock
Added: Saturday, July 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. shortening
1/2 c. margarine
2 cups sugar
5 eggs, seperated
2 c. flour
1 c. buttermilk
Dash of salt
1 t. baking soda
1 t. vanilla
1 c. pecans, chopped
1/2 c. coconut

Directions:
Directions:
Save egg whites. Cream shortening, margarine, sugar and
egg yolks until fluffy. Set aside. Mix flour, buttermilk, salt,
soda, and vanilla and set aside. Beat egg whites until stiff and
fold into buttermilk/flour mixture. Combine the two and add
pecans and coconut. Mix well. Pour into 3 greased/floured 9"
pans and bake 30-40 minutes at 350 degrees.

ICING:
1 stick margarine
8 ounces cream cheese
1 box powdered sugar
1 t. vanilla
1 cup pecans, chopped

Cream margarine and cheese, then add powdered sugar,
vanilla and pecans, mixing well after each addition.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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