"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Karen Jones
Added: Friday, June 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. flour
1 tsp. baking soda
1 c. buttermilk 1 tsp. vanilla
1 (3 1/2 oz.) can coconut
1 c. pecans, chopped

Frosting:
1 (8 oz.) pkg. cream cheese, softened
1/4 c, butter, softened
1 tsp. vanilla
1 box powdered sugar
Chopped pecans

Directions:
Directions:
Cream butter, shortening and sugar until smooth. Add egg yolks and beat well. Sift flour and soda and add alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in stiffly beaten egg whites. Divide evenly and pour into 3 greased and floured 8 inch pans. Bake at 350 for 30 to 35 minutes or until cake tests done. Cool.

Frosting:
Beat cream cheese and butter until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread evenly among layers and top with pecans, if desired.

Personal Notes:
Personal Notes:
This cake gives a "fancy" feel to dessert!

 

 

 

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