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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Dooly

Category:
Category:

Ingredients:  
Ingredients:  
c. margarine or butter, softened
2 c. sugar
1 c. oil
5 egg yolks, beaten
2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
5 egg whites, stiffly beaten
1 can coconut flakes
1 c. chopped pecans

Frosting:
c. margarine or butter, softened
8 oz, pkg. cream cheese
1 lb. powdered sugar
1 c. chopped pecans

Directions:
Directions:
Preheat oven to 350. Cream c. margarine or butter, sugar, and oil in mixing bowl until light and fluffy. Add egg yolks, beat well. Sift in flour and soda, mix well. Add buttermilk and vanilla, mix well. Fold in egg whites, coconut, and pecans. Pour into 3 greased and floured 8" round cake pans. Bake for 15 to 20 minutes or until cakes test done. Remove to wire rack to cool.
Combine c. butter or margarine, cream cheese and powdered sugar in a bowl. Beat well. Stir in 1 tsp. of vanilla and
1 c. of pecans. Spread between layers and over top and sides of cake.

 

 

 

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