Italian Cream Cake
Servings: 12
Calories: 881kcal
Author: Ellen Honeycutt
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- ½ cup Crisco
- 1 stick margarine
- 1 cup chopped pecans
- 1 tsp baking soda
- 1 tsp salt
- 2 cups flour
- 2 cups flake coconut
- 2 cups white sugar
- 1 tsp vanilla
- 5 eggs separated
- ½ cup maraschino cherries chopped
- 1 cup buttermilk
Frosting
- 1 tsp vanilla
- 1 stick margarine
- 1 cup pecans
- 8 oz cream cheese
- 16 oz powdered sugar
Cream shortening and margarine. Add sugar and cream well.
Add egg yolks, one at a time, as you beat the creamed mixture.
Add buttermilk slowly along with dry ingredients.
Stir in vanilla, coconut, pecans, and cherries. Fold in stiffly beaten egg whites.
Bake in 3 layers at 350° for 40 minutes.
Calories: 881kcal | Carbohydrates: 94g | Protein: 8g | Fat: 54g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 591mg | Potassium: 256mg | Fiber: 4g | Sugar: 73g | Vitamin A: 1070IU | Vitamin C: 0.4mg | Calcium: 76mg | Iron: 2.3mg