"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
MayBelle Kern
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick oleo
1/2 Crisco
2 c. sugar
5 eggs, separated
2 c. flour
1 tsp soda
1 c. buttermilk
1 can Angel Flake Coconut
1 c. pecans
Icing
1 8 0z.cream cheese1/2 stick oleo
1 box powered sugar
1 tsp. vanilla

Directions:
Directions:
Beat egg whites and set aside.
Cream oleo and shortening, add sugar and mix well. Ad egg yolks one at a time.
Alternate adding flour/soda and milk.
Stir in nuts and coconut .Fold in egg whites last.
Grease and flour 3 - 9 inch cake pans.
Bake at 375 until straw inserted in center comes out clean. Leave cakes in pan for 10 minutes after cooking.
Frosting:
Soften cream cheese and oleo. Cream together and add powdered sugar, add vanilla. Covers all three layers.

Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
1 hour including baking time
Personal Notes:
Personal Notes:
This is one of my favorites. I make it for the Christmas family dinner. Everyone is too full to have much dessert-full of Joyce's chocolate chip cookies!- so I always have a lot of cake left for me!!
Joyce once gave this recipe to a student at Monterey High School. The student made the cake for the first time and entered it in the Panhandle- South Plains Fair. She won a First Place Ribbon!

 

 

 

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