Italian Cream Cake

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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Elmquist Estate in Heath, Texas in 1981. From "Catsrecipes Y-Group"[1]




  1. Combine cake mix, pudding mix, water, eggs and oil and beat on low speed for 4 minutes.
  2. Stir in nuts and coconut then pour into well greased and floured rectangular cake pan.
  3. Bake at 350°F for 40 minutes.
  4. Combine all frosting ingredients and spread on cooled cake.