"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Taste and see that the Lord is good. Psalms 34:8, 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:  
Audrey Morgan

Category:
Category:

Ingredients:  
Ingredients:  
For Cake:
1 stick butter
1/2 pt. sour cream or 1 cup buttermilk
2 cups sugar
5 egg yolks
2 cup all-purpose flour
1 tsp. baking soda
1 cup chopped nuts
1/2 cup shortening
5 egg whites, stiffly beaten
1 tsp. vanilla
1 small can coconut

For Cream Cheese Icing:
1, 8oz pkg cream cheese
1 cup chopped nuts
1 cup coconut
1 tsp vanilla
1/2 stick butter
1, 1lb box confectioners sugar

Directions:
Directions:
For Cake:
Cream butter and shortening; add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda; add to creamed mixture alternately with sour cream and vanilla. Add coconut and nuts. Fold in stiffly beaten egg whites. Pour batter into greased cake pans. Bake at 350* for 25 minutes. Frost while warm.

For Cream Cheese Icing:
Blend cream cheese, butter and sugar. Add vanilla, nuts and coconut.

 

 

 

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