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Italian Cream Cake Recipe

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

Nina Hebbard
Added: Saturday, February 14, 2009


2 c. sugar
1/2 c. Crisco shortening
1/2 c. margarine
5 eggs, separated
1 tsp. vanilla
1 c. buttermilk
2 c. sifted plain flour
1 tsp. baking soda
1/2 tsp. salt
2 c. coconut
1 c. chopped nuts
8 oz. pkg. cream cheese
1 stick margarine
1 tsp. vanilla
1 box powdered sugar

Cream sugar and shortening well. Add margarine and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Combine dry ingredients. Add alternately with buttermilk, beginning and ending with dry. Add vanilla, coconut, and nuts. Fold in beaten egg whites and pour batter into 3 (9 inch) greased and floured pans. Bake at 325 for 30 minutes. Frost with cream cheese frosting.
Frosting: Cream sugar, margarine, and cream cheese until creamy. Add vanilla and mix well.




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