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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from The Fahey Family Cookbook , 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:  
Cake:
1 stick margarine
½ cup sugar
5 egg yolks
2 cup flour, sifted
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 cup coconut
1 cup nut, chopped
5 egg white

Icing:
½ stick margarine
8 oz cream cheese
1 lb powdered sugar
1 tsp vanilla
cream, as needed
Directions:
Directions:
Blend margarine, shortening and sugar. Beat in egg yolks one at a time. Sift together flour, baking soda and salt. Alternate adding flour mixture and buttermilk to blended ingredients. Stir in coconut and nuts. Beat egg whites till stiff and fold in. Pour into three 9-inch round cake pans (greased and floured). Bake at 350º for 35 minutes or until wooden pick inserted in center comes out clean.

Frosting: Cream margarine and cream cheese; beat in sugar and vanilla. If mixture is too thick, add a few drops of cream. Ice cooled cake.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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