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Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
BooBoo
Added: Saturday, November 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. Crisco
5 eggs (separated)
2 c. sugar
2 c. flour
1 c. buttermilk
1 stick margarine
1 tsp.soda
1 tsp.vanilla
1 small can Angel Flake Coconut
1 c. pecans (finely chopped)

Directions:
Directions:
Cream Crisco and margarine (room temperature); add egg yokes and mix well. Sift dry ingredients and mix alternately with buttermilk and mix well. Beat egg whites until stiff and fold in; add coconut, pecans and vanilla. Bake in 3 9. or 4 8. well greased floured pans. Bake @ 350 for 30-35 minutes. Let cool.

Icing for Italian Cream Cake

1 pkg 8 oz cream cheese (room temperature)
1/2 stick margarine
1 box sifted powdered sugar
1 tsp.vanilla

Cream together cheese and margarine; add vanilla and sugar. Mix well and spread on cake.

 

 

 

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