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Italian Cream Cake
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
If you like a very sweet dessert, this is it!
  • ½ cup butter, salted
  • ½ cup shortening
  • 2 cups granulated sugar
  • 5 eggs, separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 3½ ounces coconut flakes
  • 1 cup finely chopped walnuts or pecans
  • 8 ounce cream cheese
  • 1 lb powdered sugar
  • ¼ cup butter, softened
  • 1 teaspoon vanilla
  • Milk to thin frosting to desired consistency
  1. Preheat oven to 350 degrees. Grease and flour 3 8-inch or 9-inch cake pans and set aside. Combine the flour and baking soda, and sift.
  2. Cream the butter, shortening and granulated sugar until light and fluffy. Add egg yolks and mix well. Add the buttermilk and flour mixture to the creamed mixture, alternating between the buttermilk and flour mixture. Add vanilla, coconut and nuts. Mix to combine.
  3. Stiffly beat the egg whites to form soft peaks and fold into the batter.
  4. Pour batter into the prepared pans and bake for 30 minutes (until the cake is golden and toothpick comes out clean). Allow to cool on racks. Remove from pans and allow to cool before frosting.
  1. Mix the cream cheese, butter, vanilla, and powdered sugar. Add milk to thin frosting to desired consistency.
Nutrition Information
Serving size: 129g Calories: 475 Fat: 27.7g Saturated fat: 11.2g Carbohydrates: 52.9g Sugar: 35.4g Sodium: 208mg Fiber: 2.2g Protein: 6.3g Cholesterol: 89mg
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