Italian Cream Cake Ii Recipe

Name: Italian Cream Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup margarine, softened; 1/2 cup shortening; 2 cups white sugar; 5 egg yolks; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 1/3 cups flaked coconut; 1 cup chopped pecans; 5 egg whites; 8 ounces cream cheese; 1/2 cup margarine, softened; 4 cups confectioners' sugar; 1 teaspoon vanilla extract; 1/2 cup chopped pecans

Servings: persons

1/2 cup margarine, softened
1/2 cup shortening
2 cups white sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans
5 egg whites
8 ounces cream cheese
1/2 cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2
Beat egg whites until they form stiff peaks.
3
In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4
Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
5
Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

2627

kcal

Calories

120

Fat

357

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 16 ingredients. The key ingredients include: 1/2 cup margarine, softened, 1/2 cup shortening, 2 cups white sugar, 5 egg yolks, and more.

Yes, Italian Cream Cake Ii 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 Ii

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