"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Cream Cake and Icing Recipe

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



5 eggs, separated
2 c. sugar
1 stick butter
1/2 c Crisco
1 tbsp. vanilla
1 c. buttermilk
2 c. flour
1 tsp baking soda
1/2 tsp salt
2 c. Angel Flake Coconut
1 c pecans, chopped
12 oz. cream cheese, softened
3/4 stick butter, softened
1 1/2 tbsp. vanilla
1 tbsp. lemon juice
1 1/2 boxes powdered sugar, sifted

Beat egg whites and set aside. Stir flour, baking soda and salt together. Cream together sugar, butter and Crisco. Add vanilla and egg yolks, one at a time, beating well after each. Add buttermilk alternately with flour mixture. Stir in coconut and pecans. Fold in egg whites. Bake in 3 greased and floured cake pans at 325 for 30 minutes or until done.
Beat together cream cheese, butter, vanilla, lemon juice and powdered sugar until smooth.
Frost the tops of each of the three cakes and layer.

Personal Notes:
Personal Notes:
This is from Tom's friend Carla Deluca. He worked with her in Richmond.




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