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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Kelly's Italian Cream Cheese Cake Recipe

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This recipe for Grandma Kelly's Italian Cream Cheese Cake is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1/2 c. shortening
2 c. sugar
2 c. self-rising flour
1 c. buttermilk
1 tsp. vanilla
1 can or small bag of coconut
1 c. pecans
5 eggs whites (beaten stiff)

Directions:
Directions:
Grease and flour 3 (8 inch) round cake pans and line with wax paper. Cream shortening and butter together; add sugar and beat well. Add flour to cream mixture, alternating with the buttermilk. Stir in vanilla, coconut and pecans. Fold in egg whites. Pour evenly into the 3 cake pans. Bake at 350 degrees for 25 minutes or until cake is done. Let cakes cool completely before icing.

ICING:
1 8 oz. cream cheese
1 box powdered sugar
1 c. pecans or enough to cover top of cake
1/2 stick butter
1 tsp. vanilla
To prepare icing, blend cream cheese and butter until smooth. Add powdered sugar and vanilla and beat well. Spread between layers and on top and sides. Sprinkle pecans on top of cake and place a little around the sides of the cake.

 

 

 

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