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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Briana Gregory


1/2 cup (1 stick) butter
1/2 cup shortening
2 cups sugar
5 egg yolks
1 teaspoon baking soda
5 egg whites
2 cups plain flour
1 cup buttermilk
1 teaspoon vanilla
1 cup nuts, chopped
1 cup shredded coconut

8 ounces cream cheese, softened
1 box confectioner's sugar
2 tablespoons butter, softened
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour three cake pans, and set aside. Mix together cake ingredients, except for the egg whites, until well-blended. Fold in egg whites until just incorporated.

Bake at 350 degrees for 20 minutes.

Prepare icing by mixing together the cream cheese, butter, and vanilla with the cream cheese. Frost cake when cooled.




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