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Italian Cream Cake Recipe


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     Italian Cream Cake

Category   Desserts - Breads
Sub Category   None

1 stick butter
1/2 cup crisco
2 cups sugar
1 tsp vanilla
5 egg yolks
3 egg whites
2 cups sifted flour
1 tsp baking soda
1 cup buttermilk
1 small can coconut
1 cup chopped pecans
Frosting- 1-8 oz pkg of cream cheese
1/2 stick of butter
1 tsp vanilla
1 box sifted powdered sugar (1 pound)

Cream together butter, Crisco, sugar and vanilla. Add 5 egg yolks one at a time and beat well after each addition. Sift together flour and baking soda, add alternately with one cup of buttermilk. Fold in 3 egg whites which have been beaten until very stiff. Stir in one can of coconut and one cup chopped pecans. Pour into 3 well greased 9 inch cake pans and bake at 350 for 25 minutes. Cool before frosting.
Frosting- Beat cream cheese and butter until smooth. Add vanilla and powdered sugar. Continue to beat until very smooth and creamy. Spread between layers and around cake sides. If desired sprinkle pecans on top of cake

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