Italian Cream Cake(My Mother'S) Recipe

Name: Italian Cream Cake(My Mother'S)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. buttermilk; 1 tsp. soda; 5 eggs, separated; 2 c. sugar; 1 stick margarine; 1/2 c. shortening; 2 c. sifted all-purpose flour; 1 tsp. vanilla; 1 c. chopped pecans; 1 small can coconut

Servings: persons

1
Preheat oven to 325u00b0.
2
Combine soda and buttermilk; let stand a few minutes.
3
Beat egg whites until stiff.
4
Cream sugar, margarine and shortening.
5
Add egg yolks, one at a time, beating well after each addition.
6
Add buttermilk alternately with flour to creamed mixture.
7
Stir in vanilla.
8
Fold in egg whites; gently stir in pecans and coconut.
9
Bake in 4 greased, floured layer pans at 325u00b0 for 25 minutes or until done.
10
Frost cooled cakes with a double recipe of 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.

How did you like this recipe?

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, 1 tsp. soda, 5 eggs, separated, 2 c. sugar, and more.

Yes, Italian Cream Cake(My Mother'S) 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(My Mother'S)

How did you like this recipe?

Frequently Asked Questions