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"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

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This recipe for Italian Cream Cake is from The Lucky Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
5 egg whites
1 stick butter (margarine soft)
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. plain flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 small can Angel Flake coconut
1 c. chopped nuts

Icing:
1/2 stick margarine (softened)
1 8oz pkg cream cheese (softened)
1 box 10x sugar
1 tsp. vanilla
chopped nuts (sprinkled on top)
Directions:
Directions:
Cake:
Beat egg whites stiffly and set aside. Cream butter and shortening; add sugar gradually and cream until light. Add egg yolks and cream. Put soda into buttermilk; add flour alternately with buttermilk. Add vanilla, coconuts, and nuts; fold in egg whites.

Bake at 350ºF in 3 9in layer pans for 25-30 mins.

Icing:
Combine all ingredients; spread on cooled cake.

 

 

 

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