Italian Cream Cake
Containing coconut and pecans, the Italian Cream Cake is a vanilla cake topped with either a whipped cream frosting or a cream cheese frosting.
The origin is not known but it is thought that the Italian Cream Cake is more Southern and not of roots from Italy. More research is needed as we are finding conflicting information on the history of the Italian Cream Cake.
The first mentioned is in Texas in 1937 and it is assumed an Italian baker made it and it was named based on where the baker was from originally. The earliest origin is from Alberta, Canada in 1913.
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Italian Cream Cake Recipe Card Front
Front of the recipe card for Italian Cream Cake.
Italian Cream Cake Recipe Card Back
Back of the recipe card for Italian Cream Cake.
Vintage Recipe Box 034
This collection doesn’t have a box (it was big, bulky, and not worth keeping).
The collection is about 2500 handwritten and clipped recipes from the estate of Dr. John J. POLLOCK (1933 – 2014) and Phyllis KOBYLINSKI Pollock from West Grove, Pennsylvania/New York.
The couple was married approximately in 1959. Based on when they were born and married, I am going to assume that the collection is from the 1960s to the present and I will return and update this information if I find any clues to help me age the collection.
John’s family was Russian/Lithuanian on his father’s side and Russian/Polish on his mother’s side. Phyllis’ family was Czechoslovakia and Polish.
Click here to learn more about the history of the original owner and to view all the recipes in the collection of Vintage Recipe Box 034.
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Italian Cream Cake Recipe
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Italian Cream Cake Batter
- 1 stick oleo
- 1 small can coconut
- 2 cups sugar
- 1 cup Crisco
- 2 cups flour
- 5 egg yolks
- 1 teaspoon vanilla
- 5 egg whites
- 1 cup milk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup nuts, chopped
Cream Cheese Frosting
- 8 ounce cream cheese
- 1 teaspoon vanilla
- 1/2 cup chopped nuts
- 1 box confectioners sugar
- 1/2 stick butter
- Grease and flour 3 9" cake pans
- Cream butter (oleo), Crisco, sugar, add egg yolks and beat well
- Combine flour, baking soda, and salt
- Add to creamed mixture alternately with milk
- Stir in vanilla, coconut, and nuts
- Beat eggs whites until stiff and fold into batter
- Turn batter into pans and bake for 25 minutes at 300 degrees
- Cream Cheese Frosting
- Mix all ingredients except nuts with enough milk for spreading consistency
- Frost top of each layer and sides of cake
- Sprinkle nuts on top of cake