Italian Cream Cake I

Italian Cream Cake I

82
Chantal 2

"This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts."

Ingredients

{{adjustedServings}} servings 759 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 759 kcal
  • 38%
  • Fat:
  • 41.5 g
  • 64%
  • Carbs:
  • 91.3g
  • 29%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
  2. Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
  3. Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  4. Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

82
  1. 98 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I came here looking to find my lost Italian Cream Cake recipe, this is it! I use Pecans instead of Walnuts, they are sweeter, and a touch of almond extract 1/4 tsp. But the special extra here is...

Chantel I think I love you! This is the absolute best recipe in the world. I always try tons of recipes till I find the perfect one, this is it, follow the recipe add a little less powdered suga...

This was an addictive cake. It got more moist the next cake. I used less sugar and put toasted coconuts on top of the frosting. Double maybe even triple the cream cheese but no need to double...