Italian Cream Cake

Name: Italian Cream Cake
Yield: 4 servings
Cuisine: American
Ingredients: 2 c. sugar; 1 stick oleo; 1/2 c. Crisco; 1 tsp. vanilla; 5 eggs; 1 c. buttermilk; 1 tsp. soda; 2 c. flour; 1 tsp. salt; 1 c. pecans; 1 can coconut

Eats Now Editorial Team · Baking & Desserts

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Italian Cream Cake – a delicious recipe with sugar, oleo, Crisco, vanilla, eggs, buttermilk. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

2 c. sugar
1 stick oleo
1/2 c. Crisco
1 tsp. vanilla
5 eggs
1 c. buttermilk
1 tsp. soda
2 c. flour
1 tsp. salt
1 c. pecans
1 can coconut

1
Cream oleo and Crisco; add sugar and beat until smooth.
2
Add egg yolks and beat again.
3
Combine flour, soda and salt.
4
Add to creamed mixture.
5
Alternate with buttermilk.
6
Stir in vanilla. Add pecans and coconut.
7
Fold in stiffly beaten egg whites.
8
Bake in a 3 x 9-inch pan for 30 minutes at 325u00b0.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. sugar, 1 stick oleo, 1/2 c. Crisco, 1 tsp. vanilla, and more.

Yes, Italian Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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