Italian Cream Cake

Yield: 0 servings ( Serving Size: servings )
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  • Cake:
  • 1 stick butter
  • 2 cups sugar
  • 5 egg yolks
  • 1 cup chopped nuts
  • 1 tsp vanilla
  • 1/2 c crisco
  • 2 cups plain flour
  • 1 cup buttermilk
  • 1 tsp soda
  • 1 small can coconut
  • 5 egg whites, stiffly beaten
  • Frosting:
  • 8 oz. cream cheese
  • 1 stick butter
  • 1 box powdered sugar
  • 1 tsp vanilla
  • 1 cup nuts


  1. Cake: Cream butter, shortening. Add sugar and egg yolks and beat well. Stift flour and soda together. Add flour and soda alternatevly wtih buttermilk. Stir in vanilla dn add nuts and coconut. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9 inch layer cak epans. Bake at 350 for 25 minutes.

  2. Frosting: Mis all ingredients together an spread. Two batches are better than one!
December 2012

This recipe is a personal recipe added by Julie Rayda and has not been tested or endorsed by MyRecipes.

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