Italian creme cake

Italian creme cake

Italian creme cake

Italian creme cake photo 1


  • cup crisco - 1 item
  • stick margarine - 1 item
  • cups flour - 2 item
  • cups sugar - 2 item
  • egg yolks - 5 item
  • teaspoon vanilla - 1 item
  • teaspoon baking soda - 1 item
  • teaspoon salt - 1/2 item
  • cup buttermilk - 1 item
  • small can coconut - 1 item
  • cup nuts chopped - 1 item
  • egg whites, stiffly beaten - 5 item
  • Frosting:1 8-ounces package cream cheese
  • cup margarine - 1/4 item
  • box confectioners sugar - 1 item
  • Maraschino cherries, halved optional - 1 item

How to make italian creme cake:

Frosting:1 (8-ounces) package cream cheese1/4 cup margarine1 teaspoon vanilla1 box confectioners sugar Maraschino cherries, halved (optional) Cake: Cream crisco, margarine and sugar. Beat until smooth (about 7 minutes). Add egg yolks and beat. Combine salt, flour, baking soda; add to creamed mixture, alternating with buttermilk (beginning and ending with flour mixture). Stir in vanilla, coconut and nuts. Fold in egg whites. Pour into greased and floured 9x13 pan. Bake in preheated 350° oven for 60 minutes. Don't open oven door or jar cake. After 60 minutes, test cake with cake tester or toothpick. If it comes out clean, cake is done. Cool in pan for 10 minutes; turn out on rack and cool. Frost with cream cheese frosting and garnish with cherry halves and extra chopped nuts.

Frosting: Mix cream cheese, margarine, vanilla and confectioners sugar together with a little bit of milk for consistency. Spread on cooled cake.

Recipe categories: Desserts, Cakes, < 60 mins.

Italian creme cake
Average rating: 3.1 of 5, total votes: 8
Cook. Time: PT55M
Total Time: PT55M

Cause of complaint:

Related ingredients:
sugar, pkg, confectioners sugar, hot dogs, baked pie shell or graham cracker crust, unbaked pie crust 9-inch, bag frozen unsweetened raspberries, thawed
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