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Italian Cream Cake Recipe

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

Uncle Sam and Aunt Mary Grace
Added: Wednesday, July 16, 2008


1 stick butter
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 c. coconut
1 c. pecans, chopped
5 egg whites, beaten stiff

1, 8 oz. cream cheese, softened
1/2 stick butter
1 box powdered sugar
1/2 c. pecans, chopped
1 tsp. vanilla

Preheat oven to 350F.
1. Cream together the butter and Crisco; add the sugar and beat until smooth.
2. Add egg yolks one at a time, continue to beat together.
3. Combine flour and baking soda and cream together.
4. Stir in buttermilk, vanilla, coconut and nuts. Fold in the egg whites.
5. Pour mix into a lightly greased and floured 8" round cake pans.
6. Bake at 350F for 25 minutes.

Combine all ingredients except vanilla; beat together until smooth. Add vanilla and mix. Frost the cake and cover with nuts.




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