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Italian Cream Cheese Cake!

Poppa Mike

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My lovely wife has made one of her from scratch Italian Cream Chesse cakes for our Easter feast. Going to be small this year, just ourselves and our daughter,SIL, and granddaughter.
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She baked the cake yesterday evening, made the icing this morning and applied it.
I can hardly wait to dig in!:hungry: Too bad I’ll have to wat until tomorrow.:frown:
 
recipe please
My wife said she got this recipe from a lady at Mt. Vernon Church years ago.

Italian Cream Cheese Cake

1 stick salted butter
1/2 cup vegetable shortening
2 cups sugar
2 cups self rising flour
5 egg yolks
1 cup buttermilk
1 tsp baking soda
1 tsp vanilla flavoring
1 1/2 cup coconut
1 cup chopped nuts (she uses pecans)
5 egg whites stiffly beaten

combine butter, sugar, & shortening (beat until creamy not lumpy)
add egg yolks one at a time to mixture
combine flour & baking soda add to mixture alternating with buttermilk
stir in vanilla, coconut, and nuts
fold in stiffly beaten egg whites.
pourin 3 greased and floured 9 inch cake pans
bake at 350 degrees for 25 minutes
let cool completely before icing

Cream Cheese Frosting ( 1 batch)

1 8 oz pkg cream cheese softened
1/2 stick butter softened
1 tsp vanilla
1 box (4 cups) powdered sugar
1 cup nuts (she uses pecans)
1 cup coconut

mix cream cheese and butter well
add vanilla, powdered sugar, coconut, and nuts
mix well


My wife usually makes a double batch of frosting for this cake
she likes lots of frosting on these!

Enjoy!!!
 
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