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Italian Cream Cake

Italian Cream Cake

55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 tsp vanilla
1 cup shredded coconut
1 cup chopped pecans
5 egg whites, beaten stiff
For frosting:
1 package (8 ounce) Kraft Philadelphia Cream Cheese, softened
1 pound box powdered sugar
1/2 cup butter, softened
1 teaspoon of vanilla
Extra pecans
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Let's Make It
1
Preheat oven 350 degrees. Cream butter and shortening together in bowl. Add sugar and beat. Add egg yolks and beat.
2
Combine flour and baking soda, add to creamed mixture, alternately with buttermilk. Add vanilla, coconut and chopped pecans, mix well. Fold in egg whites.
3
Bake in 2 greased and floured 8" round cake pans for 30 minutes. Remove from pans and cool before frosting.
4
For frosting; place cream cheese, powdered sugar, butter and vanilla in bowl and beat until smooth. Frost cake and serve.
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