Polly'S Italian Cream Cake Recipe

Name: Polly'S Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. margarine; 1/2 c. vegetable oil; 2 c. sugar; 5 egg yolks; 1 tsp. vanilla extract; 2 c. all-purpose flour; 1 tsp. soda; 1 tsp. salt; 1 c. buttermilk; 1/2 c. flaked coconut; 1/2 c. chopped pecans; 5 egg whites, well beaten

Servings: persons

1/2 c. margarine
1/2 c. vegetable oil
2 c. sugar
5 egg yolks
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. soda
1 tsp. salt
1 c. buttermilk
1/2 c. flaked coconut
1/2 c. chopped pecans
5 egg whites, well beaten

1
Preheat oven to 350u00b0.
2
Grease and flour 3 round cake pans. Cream margarine, oil and sugar.
3
Add egg yolks and vanilla.
4
Beat until well blended.
5
Sift together flour, baking soda and salt. Add to egg mixture.
6
Pour in buttermilk.
7
Beat well.
8
Add coconut and pecans.
9
Mix well.
10
Fold in egg whites.
11
Pour batter into prepared pans. Bake for 25 minutes or until center of layers springs back to gentle touch.
12
Frost with Italian Cream Frosting.

2165

kcal

Calories

126

Fat

219

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 12 ingredients. The key ingredients include: 1/2 c. margarine, 1/2 c. vegetable oil, 2 c. sugar, 5 egg yolks, and more.

Yes, Polly'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.

Polly'S Italian Cream Cake

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