Italian Cream Cake With Icing Recipe

Name: Italian Cream Cake With Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter; 1/2 cup shortening; 2 cups sugar; 2 cups flour; 5 eggs separated; 1 teaspoon soda; 1 cup buttermilk; 1 cup chopped pecans; 1 cup coconut; 1 teaspoon vanilla; 5 egg whites stiffly beaten; 8 ounces cream cheese; 1/2 stick butter; 1 box powdered sugar; 1 teaspoon vanilla

Servings: persons

1 stick butter
1/2 cup shortening
2 cups sugar
2 cups flour
5 eggs separated
1 teaspoon soda
1 cup buttermilk
1 cup chopped pecans
1 cup coconut
1 teaspoon vanilla
5 egg whites stiffly beaten
8 ounces cream cheese
1/2 stick butter
1 box powdered sugar
1 teaspoon vanilla

1
Cream butter and shortening.
2
Add sugar and beat mixture until smooth.
3
Add egg yolks and beat well.
4
Combine flour and soda; add to cream mixture alternately with buttermilk.
5
Stir in vanilla and add coconut and pecans.
6
Fold in beaten egg whites.
7
Pour into 3 (9 inch) greased and floured cake pans.
8
Bake at 350 degrees for 30 minutes or until done.

2160

kcal

Calories

145

Fat

180

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 15 ingredients. The key ingredients include: 1 stick butter, 1/2 cup shortening, 2 cups sugar, 2 cups flour, and more.

Yes, Italian Cream Cake With 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 With Icing

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