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This recipe for ITALIAN CREME CAKE, by , is from Momma Jules Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Borchers


2 sticks of butter
2 cups sugar
5 egg yolks
5 egg whites stiffly beaten
1 small can angel flake cocunut
2 cups flour
1 tsp soda
1 tsp vanilla
1 cup buttermilk or 1 cup milk with 1 tsp lemon juice
1 cup pecans

Cream Cheese Icing
8 ozs. cream cheese softened
1 stick of butter
1 Tbsp vanilla
4 cups powdered sugar
cup chopped pecans for top of cake

Preheat oven to 350.
Grease and flour three 8 inch cake pans. Cream butter and sugar. Add yolks, beat and add flour and soda. Add to cream mixture with buttermilk. Stir in coconut, vanilla and nuts. Fold in egg whites. Bake for 25-30 minutes.

Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
Add the powdered sugar, cup at a time, beating on medium-low speed.

Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
Place 1 cake layer on a serving platter or cake stand. Spoon of the icing on top and spread in an even layer. Add another layer of cake and spread with another of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
Put chopped pecans on top of cake.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Different pan sizes:

9x13 pan. Bake 350 for 50-60 minutes.
Two 8 inch pans. Bake 350 for 40 minutes.
Three 9 inch pans. Bake 350 for 20-25 minutes




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