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 stick margarine; 2 c. sugar; 2 c. sifted flour; 1 c. buttermilk; 1 small can coconut; 5 egg whites, beaten; 1/2 c. Crisco shortening; 5 egg yolks; 1 tsp. soda; 1 tsp. vanilla; 1 c. chopped pecans

Servings: persons

1 stick margarine
2 c. sugar
2 c. sifted flour
1 c. buttermilk
1 small can coconut
5 egg whites, beaten
1/2 c. Crisco shortening
5 egg yolks
1 tsp. soda
1 tsp. vanilla
1 c. chopped pecans

1
Using electric mixer; beat margarine and shortening.
2
Add sugar and beat well.
3
Add egg yolks, one at a time.
4
Sift flour and soda together and add alternately with buttermilk.
5
Still using electric mixer, add vanilla, coconut and pecans.
6
Fold in beaten egg whites.
7
Pour into 3 greased and lined 8 or 9-inch cake pans and bake at 350u00b0 for 45 minutes or until sides break loose from pan.
8
Remove cake from oven.
9
Set on rack to cool.

2107

kcal

Calories

118

Fat

223

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: 1 stick margarine, 2 c. sugar, 2 c. sifted flour, 1 c. buttermilk, 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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