Italian Cream Cake II

Italian Cream Cake II

138

"Very delicious cake!"

Ingredients

{{adjustedServings}} servings 967 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 967 kcal
  • 48%
  • Fat:
  • 53.3 g
  • 82%
  • Carbs:
  • 116.8g
  • 38%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  2. Beat egg whites until they form stiff peaks.
  3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
  4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
  5. Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.
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Reviews

138
  1. 168 Ratings

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I have a cake business and am constantly looking for good recipes. I decided to try this recipe for an order. I don't care for coconut, so I was going on faith. The customers LOVED this cake! I ...

A co-worker of my husband asked me to bake for her for Christmas and she asked for an Italian Cream Cake. I had never made one, so this is the recipe I settled on. She said she didn't want coc...

First off, this cake was great! I changed things up a bit, it may be something you might want to consider. The first thing I did differently was instead of round pans I used a 9X13 slab. It was ...