"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Cooking From the Heart, 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!

Judy Tenney


2 Cups Sugar
1 Cups Crisco
1 Cup Butter, divided
5 Eggs (separated)
2 Cups All-Purpose Flour
Teaspoon Salt
1 Teaspoon Baking Soda
1 Cup Buttermilk
2 Teaspoon Vanilla, divided
2 Cups Coconut
1 Cup Chopped Nuts
1- 8 oz Cream Cheese, softened
1 lb.Confectioner's Sugar

Preheat oven to 350 degrees.

Cream sugar and crisco untit smooth. Next, add 1/2 cup butter and beat well. Separate eggs and beat one egg yolk at a time into the sugar/crisco mixture. Set egg whites aside.

Sift flour, salt and baking soda (dry ingredients) together. Next, combine the buttermilk and 1 teaspoon of vanilla together.

Add dry ingredients and buttermilk mixture to the creamed mixture, alternating between the two. Add coconut and nuts. Mix well with a spoon. Beat 5 egg whites stiff and fold into other mixture.

Grease and flour 3- 9 inch round cake pans. Pour batter evenly into cake pans. Bake 30 to 35 minutes and remove from pans and cool completely before frosting.

Mix the cream cheese, 1/2 cup butter, 1 teaspoon vanilla, and confectioner's sugar until smooth. Spread over the baked cakes.

Preparation Time:
Preparation Time:
90 minutes




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