"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 Recipe

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

Kay Johns
Added: Sunday, September 24, 2006


2 cups sugar
1 stick oleo
1/2 cup shortening
2 cups sifted flour
1 tsp soda
1 cup buttermilk
5 egg yolks
1 tsp vanilla
1 can coconut
1 cup pecans (chopped)
5 egg whites

Cream sugar, shortening and oleo. Add egg yolks one at a time. Combine milk and soda. Add milk and flour alternately to sugar and shortening mixture. Beat egg whites until stiff. Fold into mixture. Add chopped nuts, vanilla, and coconut. Grease and flour 3-9" layer cake pans. Distribute the cake mix evenly between the 3 pans. Bake at 325 ro 35 to 40 minutes.




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