"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Italian Cream Cake Recipe

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

Contributor:  
Contributor:  

Added: Tuesday, July 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c buttermilk
1 tsp soda
5 eggs, separated
2 c sugar
1/2 c margarine
1/2 c shortening
2 1/2c sifted flour
1 tsp vanilla
1 c chopped pecans
1 c shredded coconut

Cream Cheese Frosting (see recipe this section)

Directions:
Directions:
Preheat oven to 325 F. Combine soda and buttermilk. Let stand a few minutes. Beat egg whites until stiff. Cream sugar, margarine, and shortening. Add egg yolks 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 greased and floured pans 25 minutes or until cake tests done. Frost with cream cheese frosting when cake is completely cooled.

 

 

 

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