Italian cream cake

Italian cream cake

Italian cream cake

Italian cream cake photo 1
Italian cream cake photo 2
Italian cream cake photo 3


  • sugar - 2 c
  • vanilla - 1 tsp
  • pkg
  • flour - 2 c
  • stick margarine - 1 item
  • eggs, separated - 5 item
  • buttermilk - 1 c
  • flaked coconut - 1 c
  • baking soda - 1 tsp
  • shortening - 1/2 c
  • box powdered sugar - 1 item
  • chopped pecans or any favorite nut - 1 c

How to make italian cream cake:

Icing:1 (8 oz.) pkg. cream cheese1 stick margarine1 box powdered sugar1 tsp. vanilla Cream together the first 1 stick margarine, shortening, sugar and vanilla. Add egg yolks, one at a time, and cream again. Mix the baking soda with the buttermilk. Add the flour to the creamed mixture alternately with the buttermilk/soda mixture. Add the pecans and flaked coconut. Beat the egg whites until stiff. Fold into creamed mixture. Pour into three 9-inch round cake pans. Bake at 325° for 25 to 30 minutes.

Icing: With ingredients at room temperature, beat well and spread on cooled cake. Sprinkle with additional nuts or coconut on top.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Italian cream cake
Average rating: 4 of 5, total votes: 5
Cook. Time: PT1H10M
Total Time: PT1H10M

Cause of complaint:

Related ingredients:
sugar, granulated sugar, pkg, stick margarine, almond extract
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