Italian Cream Cake
Ingredients: 6 egg whites whisked until they form firm peaks
2 cups of sweetened shredded coconut, separated
1 tsp vanilla
1 cup of milk
1 cup of pecans, chopped
2 cups of self-rising flour
Six egg yolks
2 cups of refined sugar
0.5 cups of vegetable shortening
1/2 cup of softened unsalted butter
To make the icing
0.5 cups of pecans, chopped
1 tsp vanilla
1 lb of powdered sugar
8 ounces of cream cheese that has been let to reach room temperature
1/4 cup of softened butter
Directions:
I never fail to impress my guests with this dish—it disappears within minutes
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Tonight will be my 3rd time making this recipe. It’s so good, and the sauce is to die for
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