"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for ITALIAN CREAM CAKE MADE EASIER, by Theresa T. Armstrong, is from Family & Friends,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box Duncan Hines white supreme cake mix 3 large eggs 1 cup buttermilk 1 tsp. vanilla 1 small can coconut 1 cup black walnut pieces (optional)
Gradually add the buttermilk and slightly beaten eggs to cake mix. Mix thoroughly. Stir in vanilla, coconut, and walnuts. Spoon batter into two 9 inch greased and floured round cake pans. (You can also use two 8” square pans or one 9” x 13” for a sheet cake.) Bake at 350º for approximately 25 to 30 minutes. Cool in pan for 10 minutes. Remove from pans and cool thoroughly before icing with Betty’s frosting recipe above*.
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