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Nola's $160 Italian Cream Cake Recipe

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This recipe for Nola's $160 Italian Cream Cake, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nola Hodge
Added: Saturday, July 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter, softened
1/2 c. Crisco
2 c. sugar
5 egg yolks
5 egg whites
2 c. cake flour
2 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 small can coconut (1 1/3 c.)
1 c. pecans, chopped
8 oz. cream cheese, softened
4 tbsp. butter, softened
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped
1 c. coconut
chocolate dipped strawberries, optional

Directions:
Directions:
Preheat oven to 350. Grease and flour 3 (8-9 inch) round baking pans.Cream together 1 stick butter, Crisco, and sugar. Add egg yolks, one at a time until mixed well. Combine flour and baking soda and add slowly to egg and butter mixture alternating with buttermilk. Add vanilla, 1 1/3 c. coconut, and 1 c. pecans. Beat well. Beat egg whites until they form stiff peaks and fold into above mixture. Divide batter into the 3 baking pans. Bake for 30 minutes or until toothpick comes out clean. Remove from oven and turn out onto cooling rack. When cake has completely cooled, make frosting. Combine cream cheese, 4 tbsp. butter, powdered sugar, 1 tsp. vanilla, and 1 c. pecans. Frost layers of cake and top with coconut. Decorate with chocolate dipped strawberries, if desired.

 

 

 

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