"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 Creme Cake, by Debbie Thomas, is from The Sweezy Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. flour 2 c. sugar 1/2 c. shortening 1 stick oleo 5 eggs separated 1 c. buttermilk 1 t. soda 1 c. chopped nuts (pecans) 1 c. coconut
Icing 8 oz cream cheese 1 stick oleo 1/2 c. nuts 1 lb. powdered sugar 1 t. vanilla 1/2 c. coconut
Cream sugar, shortening, and oleo together. Add egg yolks one at a time. Combine flour and soda. Alternate buttermilk and flour. Add pecans and coconut. Beat egg whites till stiff and fold in. Makes 3 layers. Bake at 325º for 30 minutes.
Icing Cream softened cream cheese and oleo. Mix in powdered sugar till smooth. Add vanilla, nuts and coconut. Ice cooled cake layers.
It was a tradition in our family to choose your birthday cake. This was my pick every year. Yumm!
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