Italian creme cake

Italian creme cake



  • sugar - 2 c
  • vanilla - 1 tsp
  • chopped pecans - 1 c
  • stick margarine - 1 item
  • egg yolks - 5 item
  • soda - 1 tsp
  • buttermilk - 1 c
  • sifted flour - 2 c
  • Crisco shortening - 1/2 c
  • box powdered sugar - 1 item
  • small can coconut - 1 item
  • egg whites, beaten - 5 item
  • Add sugar and beat well

How to make italian creme cake:

Using electric mixer; beat margarine and shortening. Add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together and add alternately with buttermilk. Still using electric mixer, add vanilla, coconut and pecans. Fold in beaten egg whites. Pour into 3 greased and lined 8 or 9-inch cake pans and bake at 350° for 45 minutes or until sides break loose from pan. Remove cake from oven. Set on rack to cool.Cream Cheese Frosting:1 (8 oz.) pkg. cream cheese1 box powdered sugar1/2 stick margarine1 Tbsp. vanilla Cream the cream cheese and margarine together using electric mixer. Add sugar and vanilla. Frost cake, then sprinkle top and sides with chopped pecans.

Recipe categories: Desserts, Cakes, < 60 mins.

Italian creme cake
Average rating: 4.3 of 5, total votes: 8
Cook. Time: PT55M
Total Time: PT55M

Cause of complaint:

Related ingredients:
sugar, eggs, milk, evaporated milk
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