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

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from The Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Brown
Added: Thursday, February 3, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 stick oleo, 1/2 C crisco, 2 C sugar. 5 egg yokes, 2 C plain flour, 1 t soda, 1 C buttermilk, 1 t vanilla, 1 pkg. frozen coconut and 1 C chopped nuts

Directions:
Directions:
5 egg whites stiffly beaten. Cream butter, crisco add sugar and beat until smooth. Add egg yokes and beat well. Combine soda and flour. Mix alternately with buttermilk. Stir in vanilla. Add coconut and nuts fold in egg whites. Bake at 350 for 1 hour. FROSTING: Mix 3 oz. cream cheese, 1/2 stick oleo and 1 box XXXX sugar. Add 1 t vanilla, 1 pkg. frozen coconut and 1 C chopped pecans. Spread on cooled cakes.

 

 

 

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