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. butter or margarine, softened; 1/2 c. shortening; 2 c. sugar; 5 large eggs; 2 c. all-purpose flour; 1 tsp. baking soda; 1 c. buttermilk; 1 tsp. vanilla extract; 1 (3 1/2 oz.) can flaked coconut; 1 c. chopped pecans; Italian Cream Frosting; 1/2 c. finely chopped pecans; pecan halves (garnish)

Servings: persons

1/2 c. butter or margarine, softened
1/2 c. shortening
2 c. sugar
5 large eggs
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
1 (3 1/2 oz.) can flaked coconut
1 c. chopped pecans
Italian Cream Frosting
1/2 c. finely chopped pecans
pecan halves (garnish)

1
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy.
2
Gradually add sugar, beating well.
3
Add eggs, one at a time, beating after each addition.
4
Combine flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
5
Mix after each addition.
6
Stir in vanilla, coconut and 1 cup pecans.
7
Spoon batter into 3 greased and floured 9-inch round cake pans.
8
Bake at 350u00b0 for 20 to 23 minutes or until a wooden pick inserted in center comes out clean.
9
Cool in pans on wire rack 10 minutes.
10
Remove from pans and let cool on wire racks.
11
Spread Italian Cream Frosting between layers and on top and sides of cake sprinkling 1/2 cup pecans between layers and on top.
12
Garnish, if desired.
13
Store in refrigerator.

2351

kcal

Calories

151

Fat

226

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 13 ingredients. The key ingredients include: 1/2 c. butter or margarine, softened, 1/2 c. shortening, 2 c. sugar, 5 large eggs, 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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