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Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Mike Fansler
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
2 cups sugar,
1/2 cup shortening or 1 stick butter,
1/2 cup Canola oil,
5 eggs (separated),
1 tsp. baking soda,
1 cup buttermilk,
2 cups flour,
1 cup angel flake coconut,
1/2 tsp. butter flavoring,
1/2 tsp. vanilla,

Icing:
One 8 oz. package cream cheese,
1/2 cup shortening or 1 stick butter,
One 1-pound box confectioners (10x) sugar,
1 1/2 cups chopped pecans,
1/2 tsp. butter flavoring,
1/2 tsp. vanilla

Directions:
Directions:
Cake:
Cream sugar, shortening, and oil. Add egg yokes one at a time, beating after each addition. Stir soda into buttermilk. Add buttermilk alternatively with flour to batter. Fold in coconut. Beat egg whites and fold into mixture. Add flavorings. Pour into 3 greased and floured 9-inch pans. Bake in pre-heated 350 oven for 25-30 minutes. Test center of each to ensure they're done. Cool cake layers before icing.

Icing:
Cream cheese and margarine. Beat in sugar gradually. Add pecans and flavorings. This makes lots or icing for each layer top and sides.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
I use 1 stick of butter for both cake and icing in place of shortening and margarine. Some use apple sauce. I also don't use any butter flavoring, but double up on the vanilla for both cake and icing. You can mix in pecans, but either in the batter, OR in the icing, OR on the icing. Any more is too much. I also put icing between layers and on top, with the option of complete coverage for those with sweet teeth.

 

 

 

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