"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Cream Cake Recipe

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

Aunt Roberta
Added: Monday, October 20, 2008


1/2 Cup Crisco
1 Stick Butter
2 Cups Sugar
1 Tsp Vanilla
1 Tsp Baking Soda
1/2 Tsp Salt
2 Cups Flour
1 Cup Buttermilk
2 Cups Coconut
1 Cup Chopped Pecans
5 Eggs Separated
1/2 Cup Maraschino Cherries Chopped

Cream crisco, butter and sugar. Add egg yolks, one at a time and cream well. Add buttermilk alternating with dry ingredients; stir in vanilla, add coconut, pecans and cherries. Fold in stiffly beaten egg whites. Bake in 3 round cake pans at 350 for 40 minutes.




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