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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Cooking Around The World, 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:  
1 c buttermilk
1 tsp soda
5 eggs, separated
2 c sugar
1/2 c margarine
1/2 c shortening
2 1/2c sifted flour
1 tsp vanilla
1 c chopped pecans
1 c shredded coconut

Cream Cheese Frosting (see recipe this section)
Directions:
Directions:
Preheat oven to 325 F. Combine soda and buttermilk. Let stand a few minutes. Beat egg whites until stiff. Cream sugar, margarine, and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla, fold in egg whites. Gently stir in pecans and coconut. Bake in 3 greased and floured pans 25 minutes or until cake tests done. Frost with cream cheese frosting when cake is completely cooled.

 

 

 

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