"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Creame Recipe

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This recipe for Italian Creame, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Sharp
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box Duncan Hines butter cake mix, plus 1/2 cup dry mix of another box
1 cup Almond Joy coconut
1 cup pecans, finely chopped

Directions:
Directions:
Preheat oven to 350. Spray 3 (8-inch) round cake pans with non-stick cooking spray with flour. In a large bowl, mix cake as directed on back of box. Add coconut and pecans and blend well. Pour batter into prepared pans and bake for 35 minutes, or until wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

Personal Notes:
Personal Notes:
Frost with Cream Cheese Frosting, and sprinkle with 1/2 cup finely chopped pecans to the top of the frosted cake.

 

 

 

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