Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted flour; 1/2 c. shortening; 1 stick margarine; 1 c. buttermilk; 1 tsp. baking soda; 1 small can coconut; 1 c. chopped pecans; 1 tsp. vanilla; 2 c. sugar; 5 eggs, separated

Servings: persons

1
Combine baking soda and buttermilk, set aside.
2
Separate eggs and beat whites until stiff, set aside.
3
Cream together sugar, butter and shortening.
4
Add egg yolks one at a time, beating well after each addition.
5
Add buttermilk and vanilla alternately with flour (beginning and ending with flour).
6
Mix well.
7
Fold in egg whites.
8
Add pecans and coconut gently.
9
Pour into 3 (9-inch) greased and floured cake pans or one greased and floured 9 x 13-inch pan.
10
Bake at 325u00b0 for 30 to 35 minutes or until cake is done.
11
Cool in pan for 10 minutes.

1928

kcal

Calories

106

Fat

222

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: 2 c. sifted flour, 1/2 c. shortening, 1 stick margarine, 1 c. buttermilk, 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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