Italian Cream Cake And Cream Cheese Icing Recipe

Name: Italian Cream Cake And Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. buttermilk; 5 eggs, separated; 1 stick oleo; 2 c. sifted flour; 1 c. chopped pecans; 1 small can Angel Flake coconut; 1 tsp. soda; 2 c. sugar; 1/2 c. Crisco; 1 tsp. vanilla

Servings: persons

1
Combine soda and buttermilk and let stand a few minutes.
2
Beat egg whites until stiff.
3
Cream sugar, oleo and Crisco.
4
Add egg yolks, one at a time, beating well after each addition.
5
Add buttermilk alternately with flour to creamed mixture.
6
Stir in vanilla.
7
Fold in egg whites.
8
Gently stir in pecans and coconut. Bake in three 9-inch greased and floured layer
9
pans at 325u00b0 for 25 minutes or until cake tests done.
10
Cool before frosting with Cream Cheese Icing.

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 10 ingredients. The key ingredients include: 1 c. buttermilk, 5 eggs, separated, 1 stick oleo, 2 c. sifted flour, and more.

Yes, Italian Cream Cake And Cream Cheese Icing 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 And Cream Cheese Icing

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