Italian Creme Cake Recipe

Name: Italian Creme Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. buttermilk; 1 tsp. baking soda; 1 stick butter; 1/2 c. shortening; 2 c. sugar; 5 large eggs; 2 c. flour; 1/2 tsp. salt; 1/2 tsp. vanilla; 1 c. chopped nuts; 1 small can Angel Flake coconut or 1/2 (7 oz.) bag; 8 oz. cream cheese; 1 tsp. vanilla; 1 lb. box powdered sugar; 1 stick oleo

Servings: persons

1 c. buttermilk
1 tsp. baking soda
1 stick butter
1/2 c. shortening
2 c. sugar
5 large eggs
2 c. flour
1/2 tsp. salt
1/2 tsp. vanilla
1 c. chopped nuts
1 small can Angel Flake coconut or 1/2 (7 oz.) bag
8 oz. cream cheese
1 tsp. vanilla
1 lb. box powdered sugar
1 stick oleo

1
Combine buttermilk and soda.
2
Let stand a few minutes.
3
Cream butter, shortening and sugar.
4
Add egg yolks, one at a time, beating well after each one.
5
Add buttermilk alternately with flour and salt to cream mixture.
6
Stir in vanilla.
7
Beat egg whites until stiff but not dry.
8
Fold into batter.
9
Stir in nuts and coconut. Pour into three 9-inch greased pans.
10
Bake 25 to 30 minutes.

2351

kcal

Calories

104

Fat

329

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 c. buttermilk, 1 tsp. baking soda, 1 stick butter, 1/2 c. shortening, and more.

Yes, Italian Creme Cake 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 Creme Cake

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