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. Crisco; 1 stick butter; 2 c. sugar; 1 tsp. vanilla, butter & nut flavoring (Superior brand); 1 tsp. soda; 1/2 tsp. salt; 2 c. flour; 1 c. buttermilk; 1 to 2 c. coconut; 1 c. pecans, chopped; 5 eggs, separated; 1/2 c. maraschino cherries, chopped; 1 stick butter; 8 oz. cream cheese; 1 c. chopped pecans; 1 box powdered sugar; 1 tsp. vanilla, butter & nut flavoring

Servings: persons

1/2 c. Crisco
1 stick butter
2 c. sugar
1 tsp. vanilla, butter & nut flavoring (Superior brand)
1 tsp. soda
1/2 tsp. salt
2 c. flour
1 c. buttermilk
1 to 2 c. coconut
1 c. pecans, chopped
5 eggs, separated
1/2 c. maraschino cherries, chopped
1 stick butter
8 oz. cream cheese
1 c. chopped pecans
1 box powdered sugar
1 tsp. vanilla, butter & nut flavoring

1
Beat egg whites stiff and set aside.
2
Cream Crisco, butter and sugar.
3
Add egg yolks one at a time and cream well.
4
Slowly add buttermilk alternately with dry ingredients.
5
Stir in flavoring, coconut, pecans and cherries.
6
Fold in stiffly beaten egg whites and bake in 3 greased and floured 9-inch pans at 350 degrees for 40 minutes. May use Bundt pan or 9 x 13 cake pan.
7
For icing, mix cream cheese and butter well.
8
Add flavoring.
9
Stir in sugar a little at a time until well blended.
10
Add nuts.

3042

kcal

Calories

214

Fat

258

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 17 ingredients. The key ingredients include: 1/2 c. Crisco, 1 stick butter, 2 c. sugar, 1 tsp. vanilla, butter & nut flavoring (Superior brand), 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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