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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from Cee Cee's Recipes of Life , 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick margarine
1/2 c. shortening
2 c. sugar
2 c. flour
1 t. vanilla
1/2 t. soda
1 1/2 t. baking powder
5 eggs (seperated)
1 c. pecans (finely chopped)
1 c. + 2 T. buttermilk
1 c. coconut (optional)


Icing ~
1 box powdered sugar
8 oz. cream cheese (room temp)
1/2 stick margarine (room temp)
1 t. vanilla
Directions:
Directions:
Cream sugar & shortening, add egg yolks 1 @ a time, mix well. Add dry ingrediants alternately w/ buttermilk, beginning & ending with flour. Fold in stiffly beaten egg whites. Add coconut, pecans and vanilla. Bake @ 350 in 3 layers 25-30 mins. Cool & Ice!

Icing ~ Cream cheese & margarine @ room temp - mix well!
Personal Notes:
Personal Notes:
ENJOY!! This is yummy. It was my Grandma Connie's favorite cake, therefore it is also mine.

 

 

 

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