Italian Cream Cake Recipe


°5 large eggs (separated)

°1 tsp baking soda

°2 cups / 9 ounces

°All-purpose flour)

°1 stick (4 ounces) butter (softened)

°1/2 cup shortening

°2 cups sugar (granulated)

°1 cup buttermilk

°1/2 tsp vanilla extract

°1 tablespoon coconut

°1 cup pecans or walnuts (chopped, divided)


°8 ounce package

°Cream cheese (softened)

°1 stick (4 oz) butter

°1 can (1 pound) icing sugar (about 3 3/4 cups sugar-free)

°1 tsp vanilla

°1 to 2 cups milk or cream


  • Methods :

Heat the grill to 350 F. Spread and flour three 8-inch skillets. Separate the five eggs in a steel or treated glass bowl. In a huge bowl with an electric blender, beat 1 stick of spread and shorten until soft; add the granulated sugar and cream with the margarine combination until light and feathery. Add the egg yolks and beat well.Add the flour and the combination of soft drinks to the cream, then mix again with the buttermilk. *Stir in 1 1/2 tsp vanilla.Add 1 cup coconut and 1 cup split pecans. Reheat in a preheated broiler oven for 25 to 30 minutes or until the toothpick in the fireplace tells the truth. Add the vanilla and beat until smooth. If the frosting is exceptionally firm, beat in small amounts of cream or milk to obtain a decent consistency.Spread over the layers of cake, then garnish with 1/4 cup cut pecans and 1/4 cup coconut, as desired.

Enjoy !

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