Italian Creme Cake Recipe

Name: Italian Creme Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1/2 cup Crisco; 1/2 - 1 cup butter, room temperature; 5 eggs, separated; 1 teaspoon baking soda; 1 cup buttermilk; 2 cups flour; 2 cups coconut; 1 cup pecans; 1 teaspoon vanilla; FROSTING; 8 ounces cream cheese; 1/2 - 1 cup butter; 1 box powdered sugar; 1 cup chopped pecans; 1 teaspoon vanilla

Servings: persons

2 cups sugar
1/2 cup Crisco
1/2 - 1 cup butter, room temperature
5 eggs, separated
1 teaspoon baking soda
1 cup buttermilk
2 cups flour
2 cups coconut
1 cup pecans
1 teaspoon vanilla
FROSTING
8 ounces cream cheese
1/2 - 1 cup butter
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla

1
Mix everything for frosting together until creamy.
2
--------CAKE-------------.
3
Creme together sugar, crisco, butter, and egg yolks, add one at a time, beating well after each.
4
Add soda to buttermilk then add alternately with flour, buttermilk, flour, etc.
5
Beat egg whites until stiff peaks form then fold into cake batter.
6
LAST, add coconut, pecans, and vanilla.
7
BAKE 350F degrees for 35-40 MINUTES.

2045

kcal

Calories

138

Fat

183

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 16 ingredients. The key ingredients include: 2 cups sugar, 1/2 cup Crisco, 1/2 - 1 cup butter, room temperature, 5 eggs, separated, 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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