"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from The Seymore's and their Friends Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Settlemyer
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c butter, softened
2 c sugar
2 c sifted flour
1 c buttermilk
1 c grated coconut
1/2 c cooking oil
5 eggs, separated
1 t soda
1 t vanilla
1/2 c pecans, chopped

Icing:
1 stick butter, softened
1 8 oz pkg cream cheese, softened
1 lb powdered sugar, sifted
1 t vanilla
1/2 c pecans, chopped
1/2 c coconut

Directions:
Directions:
Cream butter and oil, add sugar, beating until smooth. Add egg yolks one at a time, beating well after each addition. Combine flour and soda, add to creamed mixture alternating with buttermilk. Stir in vanilla, coconut and pecans. Beat egg whites and fold into mixture. Bake in 3 greased and floured layered cake pans at 350 degrees for 20 to 25 minutes. Cool before icing. To make icing, cream butter and cream cheese. Add sugar and vanilla, beating until smooth. Spread between layers and on top of cake. Sprinkle with pecans and coconut. Freezes well.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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