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Italian Cream Cake

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Recipe

Italian Cream Cake recipe

 

Yield

12 servings

Prep

45 min

Cook

25 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
½ cup margarine
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½ cup vegetable shortening
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2 cups sugar
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5 large eggs
separated
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2 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup buttermilk
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1 teaspoon vanilla extract
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7 ounces coconut
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1 cup pecans
chopped
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Cream cheese frosting
8 ounces cream cheese
softened
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½ cup margarine
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1 pound powdered sugar
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1 teaspoon vanilla extract
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½ cup pecans
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Ingredients

Amount Measure Ingredient Features
118 ml margarine
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118 ml vegetable shortening
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473 ml sugar
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5 large eggs
separated
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473 ml all-purpose flour
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5 ml baking soda
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2.5 ml salt
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237 ml buttermilk
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5 ml vanilla extract
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202.3 ml/g coconut
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237 ml pecans
chopped
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Cream cheese frosting
231.2 ml/g cream cheese
softened
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118 ml margarine
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453.6 g powdered sugar
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5 ml vanilla extract
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118 ml pecans
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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 79651% 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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