"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Italian Creme Cake and Frosting Recipe

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This recipe for Italian Creme Cake and Frosting, by , is from Rayfield - Lee Wedding, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beverly Rayfield


Cake -- use 2 or 3 9" cake pans greased and floured
1 c. buttermilk
2 c. sugar
2 c. flour
1 stick butter (softened)
1/2 c. wesson oil
2 tbsp baking soda
5 eggs
1 can flaked coconut
2 tsp vanilla
1/2 c. chopped pecans

1/2 stick butter (softened)
2 tsp vanilla
8 oz cream cheese
1 lb powdered sugar
1/2 to 1 c pecans (optional)
Frost cake. Pecans can be added to frosting and sprinkled on top and sides

Cream butter and oil together.
Add sugar.
Separate eggs.
Add egg yolks to mixture, one at a time.
Beat egg whites to stiff peaks
Add flour alternately with buttermilk.
Cream until smooth.
Add vanilla.
Add coconut and nuts, then gently fold in egg whites
Bake for 30 mins at 375

Let cake cool.
Make frosting by combining all ingredients

Personal Notes:
Personal Notes:
As a teenager, this was Bev's favorite cake to make for special events.




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