Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. margarine; 1/2 c. Crisco oil; 2 c. sugar; 5 egg yolks; 1 tsp. vanilla; 1 can coconut; 5 egg whites; 2 c. flour; 1 tsp. soda; 1/2 tsp. salt; 1 c. buttermilk; 1 c. chopped nuts (pecans or walnuts)

Servings: persons

1/2 c. margarine
1/2 c. Crisco oil
2 c. sugar
5 egg yolks
1 tsp. vanilla
1 can coconut
5 egg whites
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 c. buttermilk
1 c. chopped nuts (pecans or walnuts)

1
Cream oil, margarine and sugar.
2
Beat until fluffy; add egg yolks and vanilla.
3
Add dry ingredients and buttermilk to batter, beginning and ending with dry ingredients.
4
By hand, stir in coconut and nuts.
5
Beat egg whites until stiff but not dry.
6
Stir 1 tablespoon of whites into batter and beat vigorously until blended. Carefully fold in remaining egg whites.
7
Pour into 3 (8-inch) greased and floured pans.
8
Bake at 325u00b0 for 25 minutes.
9
Cool before icing.

1958

kcal

Calories

105

Fat

214

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 12 ingredients. The key ingredients include: 1/2 c. margarine, 1/2 c. Crisco oil, 2 c. sugar, 5 egg yolks, 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.

Italian Cream Cake

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