Mama'S Italian Cream Cake Recipe

Name: Mama'S Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter or margarine, softened (1 stick); 1/2 c. vegetable shortening; 2 c. granulated sugar; 5 eggs, separated; 2 c. all-purpose flour; 1 tsp. baking soda; 1 c. buttermilk; 1 tsp. vanilla; 1 1/2 c. flaked coconut; 1 c. chopped pecans or walnuts

Servings: persons

1/2 c. butter or margarine, softened (1 stick)
1/2 c. vegetable shortening
2 c. granulated sugar
5 eggs, separated
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 1/2 c. flaked coconut
1 c. chopped pecans or walnuts

1
In large mixer bowl, cream the butter, shortening and sugar. Add egg yolks.
2
Beat until light and fluffy.
3
Mix together flour and baking soda.
4
Add flour to the creamed mixture alternately with buttermilk; mix until smooth.
5
Stir in vanilla, coconut and nuts. Whip egg whites until stiff.
6
Fold into the cake batter.
7
Blend well.
8
Grease and flour 3 round 9-inch cake pans.
9
Turn batter into pans.
10
Bake at 350u00b0 for 25 to 30 minutes or until cake tests done.

2121

kcal

Calories

126

Fat

222

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 10 ingredients. The key ingredients include: 1/2 c. butter or margarine, softened (1 stick), 1/2 c. vegetable shortening, 2 c. granulated sugar, 5 eggs, separated, and more.

Yes, Mama'S Italian Cream 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.

Mama'S Italian Cream Cake

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