"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, October 11, 2008


1 stick butter
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 tsp soda
1 cup buttermilk
1 tsp vanilla
1 1/2 cups angle flake coconut
1 cup chopped pecans
5 egg whites stiffly beaten
1 8 oz. package cream cheese
1/2 stick butter
1 box 10x powdered sugar
1 tsp vanilla
pecans for decorations
canned cream

Cream butter, shortening and sugar til smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter in 3 greased and floured 8 or 9" pans. Bake at 350 for 25 minutes or until cake tests done. Cool --- Frost with cream cheese frosting *** Pour layers out of pan immediately.
Beat cream cheese and butter til smooth. Add confection sugar and mix well. Add vanilla. Spread on cake. Top with pecans.




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