Italian Cream Cake
Italian Cream Cake recipe 106
106
Ingredients
| ½ | cup |
margarine
|
|
| ½ | cup |
vegetable shortening
|
* |
| 2 | cups |
sugar
|
|
| 5 | large |
eggs
separated |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 7 | ounces |
coconut
|
|
| 1 | cup |
pecans
chopped |
|
| Cream cheese frosting | |||
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
margarine
|
|
| 1 | pound |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
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.
Nutrition Facts
Serving Size 203g (7.2 oz)Amount per Serving
Calories 79651% of calories 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?
