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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mary Dugan's Italian Cream Cake Recipe

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This recipe for Mary Dugan's Italian Cream Cake is from Vogelman Family Recipes, 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:
 

Cake
Ingredients:  
Ingredients:  
5 eggs, separated
2 cups white sugar
1/2 cup margarine
1/2 cup Crisco
1 tsp. vanilla
1 cup buttermilk
2 cups flour
1 tsp. soda
1 cup Angel Flake coconut
Directions:
Directions:
Beat egg whites stiff and set aside. Cream sugar, margarine, Crisco and vanilla. Add egg yolks, one at a time, beating after each addition. Add sifted dry ingredients alternately with buttermilk. Add coconut. Fold this mixture into the egg whites. Bake in 3 (8 inch) cake pans at 350º for 35 minutes.
 

Frosting
Ingredients:  
Ingredients:  
1 (8 oz.) pkg. cream cheese, softened
1 stick margarine
1 box powdered sugar
1 tsp. vanilla
1 cup chopped pecans
Directions:
Directions:
Beat well until consistency for spreading.

 

 

 

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