"The belly rules the mind."--Spanish Proverb

Italian Cream Cake Recipe

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

Hope Brickhouse Chastain
Added: Monday, October 12, 2009


1 cup margarine
2 cups sugar
6 eggs
1 cup buttermilk
1 tsp soda
1tsp vanilla
2 cups plain flour
1 cup chopped nuts (i like walnuts)
1 can coconut

1 (8oz) cream cheese softened
1/2 stick margarine
1 box confectioners sugar
1 tsp vanilla
1 cup chopped nuts

Cake - Cream margarine and sugar. Separate eggs. Add egg yolks to creamed sugar and margarine; mix together. Stir soda in milk. Add flour and milk mixture alternately to egg mixture, mixing well between each addition. Add nuts and coconut and mix well. Beat egg white until stiff then fold into batter. Bake in four 9 inch greased and floured pans at 350 for 25 minutes.

Icing - Beat first four ingredients together until smooth, then add nuts. Spread on cooled cake.

Personal Notes:
Personal Notes:
This is a recipe I learned in high school Home Economics and still love making!




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