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Italian Cream Cake II

Reviewed: Nov. 30, 2013
I made this cake yesterday and it was a hit with everyone! Instead of margarine, I used butter and replaced shortening with coconut oil. Using unsweetened coconut, i reduced that amount to a scant 1 cup. To make the icing, I used half butter and half coconut oil. Rather than increasing the amount of icing, I used the cream cheese icing between the layers and then whipped 1 cup of heavy cream, unsweetened, and blended that with the remainder of the cream cheese icing and frosted the top and sides with that. Less sweet but still rich and creamy!
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