Italian Cream Cake Recipe
Servings: 12
Ingredients
- 1/2 c. Crisco
- 1 stk margarine
- 2 c. Sugar
- 1 c. Buttermilk
- 1 tsp Soda
- 5 x Large eggs (separated)
- 2 c. Flour
- 2 tsp Vanilla
- 1 can Angel flake coconut
- 1 c. Pecans
- 1 pkt (8-ounce) cream cheese
- 1 stk margarine
- 2 tsp Vanilla
- 1 c. Pecans (minced)
- 1 lb Powdered sugar
Directions
- Cake: Cream Crisco, oleo and sugar. Add in buttermilk in that soda has been dissolved. Separate Large eggs and add in yolks. Mix remaining ingredients in order. Beat egg whites till stiff and carefully mix in. Pour into three 9" round or possibly square Pans (greased and floured) and bake at 325 degrees for 30 min.
- Icing: Soften cream cheese and margarine. Beat till creamy. Add in powdered sugar, vanilla and pecans. Ice between layers and top of cake.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 12 servings | |
| Calories 828 | |
| Calories from Fat 384 | 46% |
| Total Fat 44.42g | 56% |
| Saturated Fat 16.24g | 65% |
| Trans Fat 5.66g | |
| Cholesterol 88mg | 29% |
| Sodium 236mg | 10% |
| Potassium 242mg | 7% |
| Total Carbs 104.23g | 28% |
| Dietary Fiber 3.1g | 10% |
| Sugars 72.06g | 48% |
| Protein 7.52g | 12% |
