"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Italian Cream Cake Recipe

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


Added: Saturday, November 15, 2008


1 stick butter or margarine
cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups all purpose flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
1 small can (3 ounces by weight) flaked coconut
cupped chopped nutmeats (pecans)
5 egg whites, stiffly beaten

Cream butter or margarine and vegetable shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well.

Sift flour, measure and sift again with the baking soda. Add flour alternately with buttermilk to the creamed mixture. Stir in vanilla, then coconut flakes and chopped nuts. Fold in egg whites.

Pour batter into 3 greased and floured 8-inch layer cake pans (or 2 9-inch pans). Bake at 350 degrees for 25 minutes, or until cake tests done.

Cool in pans for about 5 minutes, then turn out on racks. When the cake is thoroughly cool, frost with:

Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened at room temperature
stick butter or margarine
1 (1-pound) box powdered sugar
1 tsp. vanilla
cup chopped nutmeats

Beat cream cheese with butter or margarine until very smooth. Add sugar and mix well. Add vanilla and beat until smooth.

Spread between layers and over top and sides of cake. Sprinkle chopped nuts on top.




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