"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Eva Dupree Shelby
Added: Tuesday, June 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. pecans
1 stick real butter
1/2 c. shortening
2 c. sugar
5 eggs
1 1/2 tsp. vanilla
1 c. buttermilk
1 tsp. soda
2 c. flour
1 can coconut

Directions:
Directions:
Toast pecans at 350 until lightly brown. Cream 1 stick butter with 1/2 c. shortening. Add 2 c. sugar and beat until smooth. Add 5 egg yolks to this mixture and beat well. Add 1 1/2 tsp. vanilla to 1 c. buttermilk. Combine 1 tsp. soda to 2 cups flour. Add to cream mixture by alternating milk and flour. Add 1 can coconut to mixture. Beat egg whites until stiff and fold gently into batter mixture. Pour into 3- 9 in. pans and bake at 350 for 25 min. Cool completely and ice with the following:

 

 

 

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