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. baking soda; 5 eggs, separated; 1 stick margarine; 1/2 c. shortening; 2 c. sugar; 2 c. flour; 1 tsp. vanilla; 1 c. chopped pecans; 1 small can coconut; Italian Cream Frosting

Servings: persons

1 c. buttermilk
1 tsp. baking soda
5 eggs, separated
1 stick margarine
1/2 c. shortening
2 c. sugar
2 c. flour
1 tsp. vanilla
1 c. chopped pecans
1 small can coconut
Italian Cream Frosting

1
In a
2
small
3
bowl,
4
add buttermilk and soda; let stand. Beat egg whites until stiff.
5
Cream margarine, shortening and sugar; add
6
egg
7
yolks,
8
one at a time, to sugar mixture.
9
Add flour
10
and buttermilk
11
alternately.
12
Toast pecans and coconut and add
13
to flour
14
mixture
15
along
16
with vanilla.
17
Fold in egg whites.
18
Bake at 325u00b0 for 25 minutes in 3 (8-inch) greased and floured cake
19
pans. Turn
20
out of pans and cool on wire racks. Frost with Italian Cream Frosting.

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 11 ingredients. The key ingredients include: 1 c. buttermilk, 1 tsp. baking soda, 5 eggs, separated, 1 stick margarine, 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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