"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Cream Cake Recipe

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


Added: Sunday, March 19, 2006


1 Stick butter
2 Cups sugar
1/2 Cup shortening
5 Eggs, separated
1 Cup buttermilk
1 1/2 tsp vanilla
1 tsp baking soda
2 Cups flour
1 Cup flaked cocnut
1 Cup chopped nuts (pecan)

2 8oz pkg cream cheese
2 Sticks butter
2 1 pound pkg powdered sugar
2 tsp vanilla

Preheat oven to 350 degrees. Grease 8 inch cake pan. In a large bowl beat butter, sugar and shortening until fluffy. Add egg yolks and mix well. Combine buttermilk, vanilla and baking soda. Add to bowl alternately with flour. Mix after each addition. Beat egg whites to soft peaks. Stir in egg whites gently. Stir in nuts and coconut. Spoon into cake pan.
Bake for 30 minutes or until cake tests done.
Cool 10 minutes. Remove from pan and cool completely.

For Frosting:
Beat all ingredients in a large bowl until smooth. On a serving plate frost each layer, then sides and top. Sprinkle with addtitional nuts and some toasted coconut if desired.




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