Chocolate Italian Cream Cake Recipe

Name: Chocolate Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick margarine; 1/2 c. Crisco; 2 c. sugar; 5 egg yolks; 2 c. flour; 1/4 c. cocoa; 1 tsp. soda; 1 c. buttermilk; 1 tsp. vanilla; 1 c. Angel Flake coconut; 5 egg whites, stiffly beaten

Servings: persons

1 stick margarine
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. flour
1/4 c. cocoa
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 c. Angel Flake coconut
5 egg whites, stiffly beaten

1
Cream margarine, Crisco and sugar until fluffy.
2
Add egg yolks and beat well.
3
Sift flour and cocoa together and add alternately with buttermilk (to which you have added soda and vanilla).
4
After mixing well, fold in coconut and beaten egg whites.
5
Pour into 3 greased, floured and wax paper lined 9-inch cake pans.
6
Bake in 350u00b0 oven for 25 to 30 minutes.
7
Cake will fall slightly when cool.

1727

kcal

Calories

Fat

223

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 11 ingredients. The key ingredients include: 1 stick margarine, 1/2 c. Crisco, 2 c. sugar, 5 egg yolks, and more.

Yes, Chocolate 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.

Chocolate Italian Cream Cake

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