"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Bonny Allen
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:

2 c white sugar
1 stick butter
5 eggs - separated
1 c buttermilk
2 c sifted all purpose flour
1 tsp baking soda
1/2 tsp salt
1 c chopped pecans
2 c angel flake coconut



Icing:

1 box powdered sugar
1 c chopped pecans
1 c coconut
1 tsp vanilla
1 pkg (8oz) cream cheese, softened

Directions:
Directions:
Cream butter and sugar. Add beaten egg yolks. Add dry ingredients alternately with buttermilk. Add nuts and coconut. Beat egg whites until stiff and fold into the above mixture. Bake in 3 greased and floured 8" pans at 350 for 35-40 minutes.

Icing:
Mix cream cheese, sugar and vanilla. Add nuts and coconut. Frost cake after it is cooled.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
This one takes a while but it is well worth it.
Personal Notes:
Personal Notes:
If you want a cake that you can't resist, this is the one to make. It is well worth the effort.

 

 

 

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