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Old 02-26-2002, 10:19 AM   #1
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Join Date: Feb 2002
Posts: 17
Little Wren’s Italian Cream Cake

Little Wren’s Italian Cream Cake
I usually guard this recipe with my life, but because you all are so nice to share with me, I'll share with you. Keep in mind at the last Pie/Cake Auction we had for our church, this cake brought in over $100. It is sooooo good!!!-Little Wren
1 stick butter
1 cup buttermilk
1/2 cup Crisco
1 teaspoon vanilla
2 cups sugar
1 small can coconut
5 egg yolks
1 cup pecans
2 cups flour (I use self rising)
5 egg whites (beaten stiff, not dry
1 teaspoon baking soda
Cream sugar, butter, Crisco. Add egg yolks one at a time. Sift flour, 1-teaspoon soda, and add alternately with buttermilk. Add vanilla, nuts, 1 can of coconut. Fold into beaten egg whites. Pour into 3 greased and floured round (9-inch) cake pans. Bake at 350 degrees for about 25 minutes, or until a toothpick comes out clean.
2 (8 ounce) Cream Cheese
1 stick butter
2 (1 pound) Boxes Powdered Sugar
1 teaspoon vanilla
Mix the above until smooth and creamy. This is a little more frosting than you need, but I'd rather have too much than not enough. Assemble and frost as you would any three-layer cake. I then place pecan halves all over the top and around the sides. You can also use chopped pecans. If I use the chopped, I put them only on the sides of the cake. Enjoy!!! This is really, really good and I'm sure you will like it.


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Old 02-26-2002, 11:19 AM   #2
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THANKS for the recipe!! It is very much appreciated and I promise, we won't tell a soul - nope, no way. If anyone asks me I'll just go:

:-p~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

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