"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

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.

Lynette Boenisch
Added: Sunday, November 6, 2005


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.

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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