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Italian Cream Cake Recipe

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

Phyllis Giles
Added: Sunday, December 14, 2008


1/2 c. margarine
1/2 c. vegetable shortening
2 c. sugar
5 eggs, separated
1 t. baking soda
1 c. buttermilk
2 c. flour
1 - 3 1/2 oz. bag coconut
1 c. chopped pecans
1 t. vanilla

Preheat oven to 350 degrees. Grease and flour 3, 9 inch layer pans. Cream margarine and shortening; add sugar gradually. Add egg yolks and beat well. Add soda to buttermilk; then add flour and milk alternately to cake batter. Add pecans and coconut. Fold in well beaten egg whites. Bake for 25 minutes. Ice with Cream Cheese Frosting.

Cream Cheese Frosting:
8 oz. soft cream cheese
1/4 c. margarine
1 lb. confectioners sugar
1 t. vanilla
1 to 2 t. milk
chopped pecans

Cream cheese and margarine; then cream. Add sugar, vanilla, and milk.




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