Nancy's Italian Cream Cake Recipe

Name: Nancy's Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable shortening; 2 cups sugar; 2 cups flour, all-purpose sifted; 1 teaspoon baking soda; 1 can coconut; 1/2 cup margarine; 5 large eggs seperated; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 cup pecans; 8 ounces cream cheese; 1 stick margarine; 1 lb. powdered sugar; 1 teaspoon vanilla extract

Servings: persons

1/2 cup vegetable shortening
2 cups sugar
2 cups flour, all-purpose sifted
1 teaspoon baking soda
1 can coconut
1/2 cup margarine
5 large eggs seperated
1 cup buttermilk
1 teaspoon vanilla extract
1 cup pecans
8 ounces cream cheese
1 stick margarine
1 lb. powdered sugar
1 teaspoon vanilla extract

1
Cream shortening, oleo and sugar.
2
Add yolks one at a time - beat after each addition.
3
Put soda in buttermilk.
4
Add flour and milk alternately, begining and ending with flour.
5
Add vanilla, coconut and nuts.
6
Fold in stiffly beaten egg whites.
7
Bake in a greased and floured tube pan at 325 degrees for 1 hour.
8
Cool completely.
9
Frosting:
10
Cream softened cream cheese and oleo.
11
Add vanilla and beat in powdered sugar a little at a time.

2019

kcal

Calories

Fat

267

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 14 ingredients. The key ingredients include: 1/2 cup vegetable shortening, 2 cups sugar, 2 cups flour, all-purpose sifted, 1 teaspoon baking soda, and more.

Yes, Nancy'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.

Nancy's Italian Cream Cake

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