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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Wanda's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. sugar
1 stick oleo
1/2 c. Crisco
5 egg yolks, reserve whites
1 tsp. vanilla
1 tsp. soda
1 c. buttermilk
2 c. flour
1 can (7 oz.) coconut
Icing:
8 oz. cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla
Directions:
Directions:
Cream together the sugar, oleo and shortening. Add egg yolks and vanilla. Mix well. Add soda to buttermilk. Sift the flour. Add buttermilk and flour alternately to the sugar mixture. Add the coconut and mix well. Beat the egg whites and fold into mixture. Divide evenly into 3-8" cake pans. Bake at 350º for 25-30 minutes. Cool completely before icing. To prepare icing, mix together all ingredients blending until smooth. Apply to cooled cake, icing between layers and on top and sides.
Personal Notes:
Personal Notes:
This is Jody Pinkert's favorite cake!

 

 

 

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