"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from "KICK IT UP", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Risk Family
Added: Monday, October 13, 2008


2 c. sugar
1 stick margarine
1/2 c. shortening
1 Tbsp vanilla
5 egg yolks
2 c. flour
1 c. buttermilk
1 tsp. soda
1 small can coconut
5 stiffly beaten egg whites
1 large pkg. cream cheese, softened
1 stick margarine
1 (1lb) box powdered sugar
1 Tbsp. vanilla
1 c. chopped pecans
handfull of coconut optional

Pre-heat oven to 350.
Cream sugar, margarine, shortening and vanilla. Add egg yolks, beating well after each. Dissolve soda in buttermilk. Add flour and butttermilk alternately. Stir in coconut. Fold in egg whites. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 for 25 minutes.
Icing; Mix together cream cheese and margarine. Add powdered sugar and vanilla. Stir in pecans.
Place icing on each cake stacking the three all together. Sprinkle coconut on top.




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