"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

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Italian Cream Cake Recipe

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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.
Contributor:  
Contributor:  
JoLene Henehan
Added: Thursday, February 12, 2009
Category:
Category:
Ingredients:  
Ingredients:  
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









CREAM CHEESE FROSTING:

1/2 stick margarine
1 (8 oz.) cream cheese, softened
1 lb. box powdered sugar
1 tsp. vanilla
1/2 cup chopped nuts
Directions:
Directions:
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 350º until cake test done, approximately 40 to 50 minutes. Mix together ingredients for frosting and frost.

 

 

 

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