"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Jeanie's ITALIAN CREAM CAKE, by Jeanie Kvach, is from The Bennett Family Cookbook - 2007,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 stick butter 1/2 C shortening 1 3/4 c sugar 5 egg yolks 2 c flour 1 t soda 1 c buttermilk 1 t vanilla 1 c coconut 1 c chopped pecans 5 beaten egg whites (stiff) - CREAM CHEESE FILLING 1- 8 oz cream cheese 1/2 stick of butter 1 box powdered sugar 1 t vanilla 1/2 c nuts
Cream butter,shortening, sugar and eggs. Combine All dry ingredients and alternate with buttermilk. Mix well. Add remainder of ingredients, stir Fold beaten egg white into batter. Pour into 3 round cake pans greased and flour with wax paper circle in bottom of pan. Bake 325º 25 min.
Filling: Cool cakes 10 min and remove from pan and then cool completely. Apply one half of filling to each layer. Stack top and frost with Deluxe creme cheese frosting.
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