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Italian Velvet Cake Recipe

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

Mary Conrad



1/2 c. margarine
1/2 c. Crisco
2 c. sugar
5 eggs, separated
1 tsp. vanilla
2 c. flour
1 tsp. soda
1 c. buttermilk
1 c. coconut
1 c. pecans


1 lb. powdered sugar
1 (8oz.) pkg. cream cheese
1/2 c. chopped pecans

Cake: Beat margarine, Crisco and sugar until fluffy. Add beaten egg yolks and vanilla. Sift together flour and soda. Add flour and milk alternately to the batter, fold in coconut and pecans. Have egg whites beaten stiff. Quickly add egg whites to batter. Bake at 350 for 30 min. for layer cake.
Icing: Mix sugar and cream cheese. Spread on cake. Sprinkle with pecans.




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