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 c. buttermilk; 1 tsp. soda; 5 eggs, separated; 2 c. sugar; 1 stick butter; 1 small can coconut; 1/2 c. Crisco; 2 c. flour, sifted; 1 tsp. vanilla; dash of salt; 1 c. pecans, chopped

Servings: persons

1 c. buttermilk
1 tsp. soda
5 eggs, separated
2 c. sugar
1 stick butter
1 small can coconut
1/2 c. Crisco
2 c. flour, sifted
1 tsp. vanilla
dash of salt
1 c. pecans, chopped

1
Combine soda and buttermilk and let stand a few minutes.
2
Beat egg whites until stiff.
3
Cream sugar, oleo and Crisco together. Add egg yolks and beat well.
4
Add buttermilk and flour to creamed mixture alternately.
5
Stir in vanilla.
6
Fold in stiffly beaten egg whites gently.
7
Stir in pecans and coconut.
8
Bake in three 9-inch layer cake pans that have been greased and floured.
9
Bake at 325u00b0 for 25 to 35 minutes.
10
Test with toothpick in center of cake, when it comes out clean, cake is done.
11
Cool and frost with the following icing.

2131

kcal

Calories

128

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 11 ingredients. The key ingredients include: 1 c. buttermilk, 1 tsp. soda, 5 eggs, separated, 2 c. sugar, 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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