Italian Cream Cake – a delicious recipe with sugar, margarine, salad oil, soda, flour, Angel. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large mixing bowl place sugar, margarine (which has been softened to room temperature) and oil.
2
Beat the sugar mixture until it is fluffy and has a creamy look.
3
Add egg yolks, one at a time, blending into sugar each time.
4
Set aside while you beat egg whites, beating until you can form a peak with your spatula.
5
Blend in the flour with the soda added, alternately with the buttermilk. Mix well, then fold in by hand the coconut, vanilla and egg whites. Pour into three greased and floured 8-inch cake pans or (2) 9-inch pans.
6
Bake in a 350u00b0 oven for thirty (30) minutes or until cakes spring back when slightly pressed on top.
7
Cool cake layers for 45 minutes before frosting.
1349
kcal
Calories
44
g
Fat
213
g
Carbs
28
g
Protein
FatCarbsProtein
* 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 8 ingredients. The key ingredients include: 2 c. sugar, 1/2 c. (1 stick) margarine, 1/2 c. salad oil, 1 tsp. soda, 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.
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