"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Pat Graham Family 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:  
Kaley Emmons

Category:
Category:

Ingredients:  
Ingredients:  
1 stick of butter
c. Crisco
2 c. sugar
5 egg yolks
2 c. flour
1 tsp. baking soda
1 heaping cup of coconut (1 small can)
2 tsp. vanilla
1 c. buttermilk
5 egg whites

Frosting:
1 8oz. package of cream cheese
stick of butter
1 lb. bag of confectioner's sugar
1 tsp. vanilla
2 T evaporated milk

Directions:
Directions:
Cream butter and crisco well. Add egg yolks and beat again. Combine flour and baking soda to creamed mixture. Add buttermilk and vanilla. Beat egg whites stiff, then fold in cream mixture. Bake after pouring in large pan or make 3 cake pans. Make frosting by beating together all ingredients while cake is baking and cooling. Bake at 350 until toothpick is dry.

Number Of Servings:
Number Of Servings:
1 Cake
Preparation Time:
Preparation Time:
15 mintutes
Personal Notes:
Personal Notes:
Grandma's note says 1997- Maggie's sister Sue Hueber

 

 

 

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