Italian Cream Cake

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick oleo; 1/2 c. Crisco; 2 c. sugar; 2 c. flour; 1 c. buttermilk; 1 small can coconut; 5 egg whites, stiffly beaten; 5 egg yolks; 1 tsp. soda; 1 tsp. vanilla; 1 c. chopped pecans

Eats Now Editorial Team · 2107 kcal · Baking & Desserts

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Italian Cream Cake – a delicious recipe with oleo, Crisco, sugar, flour, buttermilk, coconut. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 stick oleo
1/2 c. Crisco
2 c. sugar
2 c. flour
1 c. buttermilk
1 small can coconut
5 egg whites, stiffly beaten
5 egg yolks
1 tsp. soda
1 tsp. vanilla
1 c. chopped pecans

1
Cream oleo and Crisco.
2
Add sugar and beat until mixture is smooth.
3
Add egg yolks and beat well.
4
Combine flour and soda.
5
Add to creamed mixture alternately with buttermilk.
6
Stir in vanilla. Add coconut and chopped nuts.
7
Fold in beaten egg whites.
8
Pour batter into 3 greased and floured 8-inch cake pans.
9
Bake for 25 minutes at 350u00b0.

2107

kcal

Calories

118

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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Frequently Asked Questions

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 oleo, 1/2 c. Crisco, 2 c. sugar, 2 c. flour, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
2107 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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