Italian Cream Cake

Course : Cakes
Serves: 1
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1 teaspoon soda
1 cup buttermilk
5 large eggs -- separated
2 cups sugar
1 stick butter
1/2 cup shortening
2 cups sifted all-purpose flour
1 teaspoon vanilla
1 cup chopped pecans
1 can angel flake coconut -- (4 ounce)

Preparation / Directions:

Cooking Instructions: Combine soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, butter, and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla, fold in egg whites. Gently stir in pecans and coconut. Pour into three 9" greased and floured layer pans. Bake at 325 degrees for 20 minutes or until cake tests done, watch closely! Frost when cake is cool to touch. Directions for Frosting: Cream together 2 sticks of Butter (at room temperature) and two 8 oz. packages softened cream cheese. Add 2 teaspoons vanilla. Gradually add 2 pounds of confectioners sugar. Beat until well blended. Then add roughly 2 cups finely chopped pecans.


Nutritional Information:

5407 Calories (kcal); 306g Total Fat; (50% calories from fat); 70g Protein; 618g Carbohydrate; 1192mg Cholesterol; 1526mg Sodium

1 Kitchen's say:
  (5 3/4 Stars!)
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