Aunt Mary's Italian Cream Cake Recipe

Name: Aunt Mary's Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon baking soda; 1 cup buttermilk; 5 eggs, seperated; 2 cups sugar; ½ cup butter; ½ cup shortening; 2 cups flour, sifted; 1 teaspoon vanilla; 1 cup pecans, chopped; 4 ounces coconut

Servings: persons

1
Combined baking soda and buttermilk and let stand for a few minutes.
2
Cream sugar, butter, and shortening.
3
Add egg yolks one at a time, beating well after each addition.
4
Add buttermilk mixture and flour alternately until combined.
5
Stir in vanilla.
6
Beat egg whites until stiff.
7
Fold stiff egg whites into batter along with coconut and pecans.
8
Evenly divide mixture between 3 well greased and floured, 9 inch pans.
9
Bake at 325 for 25 minutes or until a toothpick comes out cleanly.
10
Top each layer with 'Aunt Mary's Cream Cheese Frosting' and sprinkle on pecans.

1586

kcal

Calories

102

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon baking soda, 1 cup buttermilk, 5 eggs, seperated, 2 cups sugar, and more.

Yes, Aunt Mary's Italian Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aunt Mary's Italian Cream Cake

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