"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Italian Cream Cake (Granny Grace) Recipe

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This recipe for Italian Cream Cake (Granny Grace), by , is from ROYAL GRAYCE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Bartlett
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick margarine
1/2 C shortening
2 C sugar
5 eggs, separated
2 C plain flour
1 t soda
1 C buttermilk
1 t vanilla
3 1/2 oz small can angel flake coconut
1 C chopped pecans
CREAM CHEESE FROSTING:
8 oz cream cheese
1 stick butter
1 t vanilla
1 box confectioners sugar

Directions:
Directions:
Cream margarine and shortening, then add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and vanilla. Add coconut and nuts. Fold in five beaten egg whites. Pour batter into three greased and floured 8" cake pans. Bake at 350 for 25 minutes or until cake tests done. Cool. Frost with cream cheese frosting. CREAM CHEESE FROSTING:
Cream butter, cream cheese and vanilla. Add sugar and cream well. Spread on cooled cake layers. Top with chopped pecans.

Personal Notes:
Personal Notes:
This recipe was given to me by Granny Grace and is one of her Sunday dinner CLASSICS!

 

 

 

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