"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Leland's Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Donna Mobley
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1 stick butter (softened)
1 1/2 c. Crisco©
1 tsp. vanilla
5 eggs (separated)
2 c. flour
1 c. buttermilk
1 tsp .soda
1 can Angel© Flake coconut (7 oz. can)

Icing:
1 8 oz. pkg cream cheese
1 box (16 oz.) powdered sugar
1 c. butter
1 tsp. vanilla
pecans

Directions:
Directions:
Mix sugar, butter and Crisco© together till creamy. Add vanilla, mix. Add egg yellows, one at a time, mixing after each. Add flour, 1 cup at a time while mixing. Then add buttermilk, soda and coconut.

In a separate bowl (glass works best) beat the egg whites till stiff. Fold into cake mix.

Pour mix into 3 round cake pans. Bake at 350º for about 25 minutes or until cake springs bake when touched. Cool cakes on rack. Stack together and add icing. I use a regular canned cream cheese icing between the layers.

Icing:
Let butter and cream cheese sit out and soften while making cake. Mix them together and add powdered sugar. Powdered sugar may lump, but they will come out as you add the other ingredients. Add vanilla then add pecans (about 1 1/2 - 2 cups).

Personal Notes:
Personal Notes:
You can bake this cake in a 9x13 cake pan. If you do, reduce the heat to about 300º and bake for about 45 minutes.

 

 

 

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