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This recipe for ITALIAN CREAM CAKE, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Zeitz
Added: Sunday, January 30, 2011


1 stick butter
1/2 cup Crisco
2 cups sugar
5 egg yolks
5 egg whites, beaten
2 cups plain flour
1 tsp. baking soda
1 tsp. vanilla
1 cup chopped nuts
1 cup buttermilk
1 can coconut
1 8-oz. package cream cheese
1/2 cup butter
1 box confectioners' sugar
1 tsp. vanilla

Cream butter, shortening and sugar. Add egg yolks one at a time. Add flour alternately with buttermilk (put soda in milk). Fold in beaten egg whites and vanilla. Add nuts and coconut last. Bake in three 9 inch pans at 350 for 20-25 minutes.
Icing: Mix ingredients until smooth and creamy and frost. Allow cake to cool completely before frosting.




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