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Italian Cream Cake - 1

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake

  2. 1/2 cup 99g / 3 1/2oz Margarine

  3. 1/2 cup 118ml Cooking oil

  4. 2 cups 396g / 13oz Sugar

  5. 5 Egg yolks

  6. 2 cups 125g / 4.4oz Flour - sifted

  7. 1 cup 237ml Buttermilk

  8. 1 cup 93g / 3 1/3oz Coconut

  9. 1 cup 146g / 5.1oz Pecans - chopped

  10. 5 Egg whites - beaten stiff

  11. Frosting

  12. 1/4 cup 49g / 1.7oz Margarine

  13. 1 Cream cheese

  14. 1 lb 454g / 16oz Powdered sugar

  15. 1 teaspoon 5ml Vanilla

Instructions Jump to Ingredients ↑

  1. FOR THE CAKE:

  2. In mixer blend margarine and oil. Add sugar, and then egg yolks one at a time, until creamy. Alternately add flour with buttermilk to egg mixture. Add vanilla, coconut, and pecans. Slowly fold in egg whites.

  3. Bake in greased and floured 9 x 13-inch pan at 350 or until cake is done, 30 to 35 minutes.

  4. FOR THE FROSTING:

  5. Blend margarine and cream cheese. Add powdered sugar and vanilla. Frost cake. Refrigerate.

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