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Italian Cream Cake Recipe

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

Rosemarie Fahey
Added: Sunday, October 26, 2008


1 stick margarine
cup sugar
5 egg yolks
2 cup flour, sifted
1 tsp baking soda
tsp salt
1 cup buttermilk
1 cup coconut
1 cup nut, chopped
5 egg white

stick margarine
8 oz cream cheese
1 lb powdered sugar
1 tsp vanilla
cream, as needed

Blend margarine, shortening and sugar. Beat in egg yolks one at a time. Sift together flour, baking soda and salt. Alternate adding flour mixture and buttermilk to blended ingredients. Stir in coconut and nuts. Beat egg whites till stiff and fold in. Pour into three 9-inch round cake pans (greased and floured). Bake at 350 for 35 minutes or until wooden pick inserted in center comes out clean.

Frosting: Cream margarine and cream cheese; beat in sugar and vanilla. If mixture is too thick, add a few drops of cream. Ice cooled cake.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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