Italian Cream Cake With Cream Cheese Frosting Recipe

Name: Italian Cream Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs; 1/2 c. butter or margarine; 1/2 c. vegetable shortening; 2 c. granulated sugar; 1 tsp. baking soda; 1 c. buttermilk; 2 c. all-purpose flour (sifted 2 times); 1 c. coconut; 1 c. chopped walnuts; 1 tsp. vanilla or white vanilla; 1 tsp. coconut flavor

Servings: persons

5 large eggs
1/2 c. butter or margarine
1/2 c. vegetable shortening
2 c. granulated sugar
1 tsp. baking soda
1 c. buttermilk
2 c. all-purpose flour (sifted 2 times)
1 c. coconut
1 c. chopped walnuts
1 tsp. vanilla or white vanilla
1 tsp. coconut flavor

1
Separate eggs and beat egg whites until stiff.
2
Set aside. Cream butter, shortening and sugar.
3
Add egg yolks, one at a time, beating well after each addition.
4
Dissolve soda in buttermilk; add alternately with flour.
5
Beat well.
6
Add coconut, nuts and extracts.
7
Fold in stiffly beaten egg whites.
8
Pour into 3 greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake in 350u00b0 oven for 25 minutes.
9
Cool completely, then frost with Cream Cheese Frosting.

2121

kcal

Calories

126

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 11 ingredients. The key ingredients include: 5 large eggs, 1/2 c. butter or margarine, 1/2 c. vegetable shortening, 2 c. granulated sugar, and more.

Yes, Italian Cream Cake With Cream Cheese Frosting 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 With Cream Cheese Frosting

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