"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 (Re)Union Cookbook, 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:  
Unknown, Over 100 Desserts & Union Youth Choir Recipe Booklet

Category:
Category:

Ingredients:  
Ingredients:  
1 stick oleo
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 tsp. soda
1 cup buttermilk
2 cups plain flour
1 can flaked coconut
1 cup nuts (optional)
1 tsp. vanilla

ICING:
1 8oz. Pg. cream cheese, softened
1 stick oleo (softened)
1 box powdered sugar
1 tsp, flavoring

Directions:
Directions:
Cream oleo and shortening. Add sugar. Beat until mixture is smooth. Add egg yokes one at a time and beat well. Put soda In buttermilk. Add flour and buttermilk alternately, adding flour first and last. Add coconut and nuts and vanilla. Fold in beaten egg whites. Pour into 3 greased and floured pans. Bake at 350 degrees until done (about 25 minutes).

ICING:
Beat crearn cheese and butter until smooth, add sugar and vanilla and mix until creamy. Spread on cool cake. Sprinkle with coconut and nuts if desired.

 

 

 

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