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Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Hope Barker
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. sifted flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped nuts

Directions:
Directions:
Cream butter, shortening and sugar until light and fluffy; beat in egg yolks. Sift together flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts. Beat egg whites until stiff and fold into batter. Turn into 3 greased and floured 9 inch layer pans. Bake at 350 for 30 to 35 minutes or until done. Fill and frost with icing.
Icing
1 8 oz. pkg. cream cheese, softened
1/4 c. butter
1 1-pound box confectioner's sugar, sifted
1 tsp. vanilla
Cream together cream cheese and butter; add sugar and vanilla, mixing well. (If too stiff, add milk to spreading consistency.) If desired, garnish with pecans, candied fruit or tinted coconut.

 

 

 

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