Italian cream cake

Italian cream cake



  • buttermilk - 1 c
  • sugar - 2 c
  • pecans, chopped - 1 c
  • shortening - 1/2 c
  • butter - 1/2 c
  • soda - 1 tsp
  • vanilla - 1 tsp
  • flour - 2 c
  • eggs, separated - 5 item
  • pkg
  • chopped pecans - 3/4 c
  • margarine, melted - 2 Tbsp
  • powdered sugar - 3 c

How to make italian cream cake:

Frosting:8 oz. pkg. cream cheese, soft3/4 c. chopped pecans2 Tbsp. margarine, melted3 c. powdered sugar1 tsp. vanilla Combine buttermilk and soda in bowl and let sit. Beat egg whites until stiff; set aside. Cream butter, shortening and sugar until fluffy. Add egg yolks, beating well after each addition. Add flour and buttermilk alternately. Stir in vanilla. Fold in egg whites. Stir in pecans gently. Pour into greased pans. Bake at 350° for 25 to 30 minutes.

Mix frosting ingredients. Spread over cool cake and sprinkle chopped nuts. May need mixer to beat smooth and fluffy. Store in refrigerator.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Italian cream cake
Average rating: 4 of 5, total votes: 7
Cook. Time: PT1H10M
Total Time: PT1H10M

Cause of complaint:

Related ingredients:
sugar, eggs, box white or yellow cake mix
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