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Italian Cream Cake Recipe

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

Lynn Helton
Added: Monday, July 20, 2009


1 stick butter
1 cup oil
2 cups sugar
5 eggs, separated
1 tsp. vanilla
2 cups plain flour, sifted
1 tsp. soda
1/2 tsp. salt
1 cup buttermilk
1 cup chopped pecans
1 cup cocconut flakes (optional)

1/2 stick butter
8 oz. cream cheese
1 box powdered sugar
1 tsp. vanilla

Beat oil, butter, & sugar until fluffy. Add egg yolks and vanilla. Sift together flour, soda, & salt. Add alternately with buttermilk. Add pecans & cocconut; fold in beaten egg whites. Line bottom of 3 layer pans with waxed paper. Grease side. Divide batter evenly in 3 pans. Bake a 350 degrees 20 to 25 mins.

Icing: Blend butter, cream cheese, powdered sugar, & vanilla. Spread onto cake. Sprinkle top with 1/2 cup chopped pecans.




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