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Italian Cream Cake

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Italian Cream Cake recipe

YIELD

12 servings

PREP

45 min

COOK

25 min

READY

90 min

Ingredients

½ 118
CUP ML MARGARINE
½ 118
2 473
CUPS ML SUGAR
5 5
LARGE LARGE EGGS
separated
2 473
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 237
CUP ML BUTTERMILK
1 5
TEASPOON ML VANILLA EXTRACT
7 202.3
OUNCES ML/G COCONUT
1 237
CUP ML PECANS
chopped
Cream cheese frosting
8 231.2
OUNCES ML/G CREAM CHEESE
softened
½ 118
CUP ML MARGARINE
1 453.6
POUND G POWDERED SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML PECANS

Directions

CAKE:

Cream margarine and shortening with sugar. Add egg yolks.

Combine flour, soda and salt and add alternately with buttermilk.

Add vanilla, coconut and pecans.

Fold in stiffly beaten egg whites.

Grease and flour 3 8-inch cake pans.

Bake at 350℉ (180℃) for 25 minutes.

FROSTING:

Cream cheese and margarine.

Add remaining ingredients.

Double ingredients if you like a lot of frosting.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 796 51% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 463mg 19%
Total Carbohydrate 32g 32%
Dietary Fiber 5g 18%
Sugars g
Protein 19g
Vitamin A 21% Vitamin C 1%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 
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