"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 The Smith 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!

Contributor:  
Contributor:  
Betsy Stine

Category:
Category:

Ingredients:  
Ingredients:  
1 stick softened margarine
1/2 cup shortening
2 cups flour, all purpose
2 cups sugar
5 eggs
1 tsp soda
1 cup buttermilk
1 Tbsp vanilla
1 small pkg. coconut
1 cup chopped pecans

Directions:
Directions:
Cream margarine and shortening; add sugar and beat well. Add eggs, one at a time. Add flour, soda and buttermilk alternately with sugar and shortening mixture. Add vanilla, and coconut and bake in three 9 inch pans for 40 minutes at 350 degrees.

Cream Cheese Frosting:
Soften one 8 oz package of cream cheese at room temperature. Beat until smooth with 1/2 stick margarine. Add 1 box confectioners sugar and 1 Tablespoon vanilla. Beat until smooth; add nuts and beat 1 minute. Spread on each layer on the tops and sides.

Number Of Servings:
Number Of Servings:
12

 

 

 

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