"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Vivian Poplin
Added: Sunday, August 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 tsp. soda
1 cup buttermilk
1 tsp. vanilla
1 small can flaked coconut
1 cup chopped nuts
5 egg whites, stiffly beaten

Frosting:
8 oz. softened cream cheese
1/2 stick butter
1 tsp. vanilla
1 box powdered sugar
1/2 cup chopped nuts

Directions:
Directions:
Cream butter and shortening, add sugar and cream until smooth. Add egg yolks and beat. Combine flour and soda and add to creamed mixture alternately with buttermilk, stir in vanilla. Add coconut and nuts then fold in stiffly beaten egg whites. Pour into 3 greased and floured 8 or 9 inch cake pans and bake at 350 for 25 minutes. Cool and remove to a cake plate and frost with cream cheese frosting.

Frosting:
Beat cheese with butter until smooth. Add sugar and mix well. Spread between layers and on top and sides of cake.

Personal Notes:
Personal Notes:
This is delicious!

 

 

 

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