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Italian Cream Cake I

Italian Cream Cake I

Chantal

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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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

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.
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Reviews

BSMILEE
72
11/13/2004

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 the butter instead of shortening called for in the other receipies. MMMMMM and better for you! I beat my egg whites until firm but not dry and fold carefully into batter. I probably use a full 1/2 cup of pecans also. Keep this refrigerated after baking or it will just literally melt in your mouth. Soften that butter before mixing too. You can use low fat cream cheese if you are cutting a few calories although you really won't notice them much. This one is a diet killer.

Sonofabaker
44
7/31/2006

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 sugar if you want. Another member said hers was a flop, you need to grease and flour your pan, never rely on only spray, let em cool quite a bit before you dump them out, and you have to wait until the cake is completley cooled to frost it, the icing is butter and cream cheese (and to die for) it will melt right off if the cake is not cool. I doubled the icing recipe, pile that stuff on there, ice all of it, that's the best part! Throw in lots of pecans (In love with nuts)unbelievable!!!

enigma
42
12/19/2006

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 on the butter or sugar in the frosting recipe. Highly recommend.