"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Shelley Bush/Sonja Bush
Added: Wednesday, March 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup buttermilk
1 tsp. baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 tsp. vanilla
1 cup coconut
1 tsp. baking powder
2 cups flour


8 oz. cream cheese
1/2 cup butter
1 tsp. vanilla
4 cups powdered sugar
2 T. light cream
1/2 chopped walnuts
1 cup sweetened coconut

Directions:
Directions:
Preheat oven to 350. Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. FROSTING: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 tsp. vanilla and powdered sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

 

 

 

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