"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

Italian Cream Cake with Cream Cheese Icing Recipe

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

Contributor:  
Contributor:  
Lynette Boenisch
Added: Sunday, November 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. buttermilk,
1 tsp baking soda,
5 eggs separated,
1/2 c. oleo,
1/2 c. shortening,
2 c. sugar,
2 c. flour,
dash of salt,
1/2 c. cut pecans,
1 can Angel Flake coconut,
1 tsp vanilla

Icing: 3/4 box powdered sugar, 6 oz cream cheese, 1/2 stick oleo, vanilla.

Directions:
Directions:
Mix soda and buttermilk and let stand a few minutes- beat egg whites til stiff. (set aside)
Cream oleo, shortening - add sugar and egg yolks - add flour, salt, and buttermilk. Beat til fluffy - add nuts, coconut, and vanilla. Last fold in egg whites. Bake in 3 layers @ 350 for about 30 minutes.
Cool and frost with Cream Cheese Icing

Personal Notes:
Personal Notes:
I have this recipe in Mama's own handwriting. If I remember right I used to think her cake was the best because instead of chopping the pecans, she ground them up. No directions came with the icing.

 

 

 

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