"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Cream Cake Recipe

  Tried it? Rate this Recipe:


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

JoLene Henehan
Added: Thursday, February 12, 2009


1 stick of butter
1/2 cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups all-purpose flour
1 tsp. baking soda
1/2 cup chopped pecans
5 egg whites, stiffly beaten
1 cup buttermilk
1 tsp. vanilla
1 (3 1/2 oz.) can coconut


1/2 stick margarine
1 (8 oz.) cream cheese, softened
1 lb. box powdered sugar
1 tsp. vanilla
1/2 cup chopped nuts

Cream butter or margarine with vegetable shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Sift flour. Measure and sift again with baking soda. Add flour and baking soda and buttermilk. Stir in and bake at 350 until cake test done, approximately 40 to 50 minutes. Mix together ingredients for frosting and frost.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!