lucene's italian cream cake
(1 rating)
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My mother's recipe - one of my brother's favorites.
(1 rating)
yield
16 serving(s)
prep time
40 Min
cook time
25 Min
method
Bake
Ingredients For lucene's italian cream cake
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1 cbuttermilk
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1 tspsoda
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1/2 tspsalt
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5eggs
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2 cflour
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1/2 cshortening
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1 stickbutter
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2 csugar
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1/2 ccoconut
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1 tspvanilla
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1/2 cchopped pecans
- ICING
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8 ozcream cheese
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1 stickbutter
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1 lbpowdered sugar
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1 tspvanilla
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1/2 ccoconut
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1/2 cchopped pecans
How To Make lucene's italian cream cake
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1Cream together butter, shortening, salt and sugar. Add eggs one at a time, beating well.
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2Dissolve soda in buttermilk. Add flour and buttermilk mixture alternately to creamed mixture in #1.
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3Add vanilla and nuts. Beat well
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4Pour batter into three greased/floured 9" pans. Bake at 350 degrees for about 25 minutes or until cake loosens from pan.
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5Icing: combine 8 oz. pkg cream cheese, softened with one stick of butter, softened and mix well. Add one lb. box powdered sugar slowly to mixture, blending well then add vanilla, coconut and pecans. Beat until creamy. Spread on cooled layers of cake, covering sides and top then serve.
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