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Italian Cream Cake Recipe

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

Margaret Marcotte
Added: Monday, February 18, 2008


1 stick margarine or butter
1/2 c. shortening (Crisco)
2 c. sugar
5 eggs (separated)
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1 tsp.vanilla
2 c. coconut

8 oz. cream cheese
1 stick butter
1 lb. box powder sugar
1 tsp. vanilla
1/2 c. chopped pecans (optional)
1 c. chopped pecans

In a separate bowl beat egg whites until stiff and set aside. Cream margarine and shortening. Add sugar and egg yokes and beat until fluffy. Mix the flour, salt and soda together in a separate bowl. Alternate the buttermilk and flour to mixture until blended. Add vanilla, coconut and pecans to mixture. Fold egg whites into batter. Pour batter into 3 greased and floured cake pans. Bake 25 min. at 350

Beat cream cheese and margarine. Add sugar and beat until smooth. Add vanilla. Top with chopped pecans.

Preparation Time:
Preparation Time:
30 min.




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