Italian Creme Cake Recipe

Name: Italian Creme Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. shortening; 1/2 c. margarine, softened; 2 c. sugar; 5 egg yolks; 2 c. self-rising flour; 1 tsp. soda; 1 c. buttermilk; 1 tsp. vanilla extract; 1 (6 oz.) pkg. frozen coconut; 1 c. chopped pecans; 5 egg whites, stiffly beaten; Frosting; 1/2 c. chopped pecans

Servings: persons

1/2 c. shortening
1/2 c. margarine, softened
2 c. sugar
5 egg yolks
2 c. self-rising flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla extract
1 (6 oz.) pkg. frozen coconut
1 c. chopped pecans
5 egg whites, stiffly beaten
Frosting
1/2 c. chopped pecans

1
Cream shortening and margarine in mixer bowl until light and fluffy.
2
Add sugar gradually, beating well.
3
Beat in egg yolks. Mix flour and soda in bowl.
4
Add to creamed mixture alternately with buttermilk.
5
Stir in vanilla, coconut and pecans.
6
Fold in egg whites.
7
Pour into 3 greased and floured 9-inch round cake pans.
8
Bake at 350u00b0 for 25 minutes or until layers test done. Remove to wire racks to cool.
9
Spread frosting between layers, sprinkling with pecans.
10
Spread remaining frosting over top and side of cake.
11
12 servings.

2314

kcal

Calories

140

Fat

227

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 13 ingredients. The key ingredients include: 1/2 c. shortening, 1/2 c. margarine, softened, 2 c. sugar, 5 egg yolks, 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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