Mary'S Italian Cream Cheese Cake Recipe

Name: Mary'S Italian Cream Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. margarine; 1/2 c. Crisco; 2 c. sugar; 6 eggs; 2 c. flour; 1 tsp. soda; 1 tsp. vanilla; 1 tsp. lemon flavoring; 1/2 tsp. baking powder; 8 oz. pkg. cream cheese; 1 c. chopped nuts; 6 egg whites, stiffly beaten; nuts (pecans, black walnuts, etc.)

Servings: persons

1/2 c. margarine
1/2 c. Crisco
2 c. sugar
6 eggs
2 c. flour
1 tsp. soda
1 tsp. vanilla
1 tsp. lemon flavoring
1/2 tsp. baking powder
8 oz. pkg. cream cheese
1 c. chopped nuts
6 egg whites, stiffly beaten
nuts (pecans, black walnuts, etc.)

1
Cream margarine and Crisco.
2
Add sugar; beat until mixture is smooth.
3
Add eggs; beat well.
4
Combine dry ingredients.
5
Add to mixture, alternating with buttermilk.
6
Stir in vanilla and flavoring.
7
Add nuts.
8
Fold in stiffly beaten egg whites.
9
Pour batter into 3 greased and floured 8-inch cake pans.
10
Bake at 350u00b0 for 35 minutes.
11
Cool.
12
Frost with cream cheese frosting.
13
Sprinkle with chopped nuts.

1529

kcal

Calories

Fat

217

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. margarine, 1/2 c. Crisco, 2 c. sugar, 6 eggs, and more.

Yes, Mary'S Italian Cream Cheese 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.

Mary'S Italian Cream Cheese Cake

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