Italian Cream Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Italian Cream Cake Recipe). My mother-in-law gave me this recipe when her son and I got married. It comes out great every time, even with minimal cake-baking experience! People who don't like coconut and cream cheese both have commented how surprised they are that they love this cake!

Brief

Prep 30 mins

Cook: 25 mins

Additional: 30 mins

Total: 1hr25 mins

Servings: 12

Yield: 1 9-inch layer cake

Italian Cream Cake Recipe

Ingredients

2 cups all-purpose flour

1 tablespoon baking soda

½ cup butter

½ cup lard

2 cups white sugar

5 eggs

separated

1 cup buttermilk

1 cup chopped pecans

1 (3.5 ounce) can sweetened flaked coconut

1 tablespoon vanilla extract

1 (8 ounce) package cream cheese

softened

¼ cup butter

3 ½ cups confectioners' sugar

or more to taste

1 tablespoon vanilla extract

½ cup chopped pecans

or to taste

Dessert

Directions

Step 1

Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.

Step 2

Mix flour and baking soda together in a small bowl.

Step 3

Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time beating well after each addition. Add flour mixture in 3 batches alternating with buttermilk beating batter briefly after each addition.

Step 4

Fold 1 cup pecans coconut and 1 tablespoon vanilla extract into the batter.

Step 5

Beat egg whites with clean beaters in a glass metal or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.

Step 6

Bake in the preheated oven until a toothpick inserted in the center comes out clean about 25 minutes. Cool in pans about 5 minutes. Invert cakes onto cooling racks; let cool completely 25 to 30 minutes.

Step 7

Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.

Step 8

Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.

Nutritional Information

Italian Cream Cake Recipe

Servings Per Recipe:12

Calories: 780.8

% Daily Value *

Protein: 8.3g 17%

Carbohydrates: 95.2g 31%

Dietary Fiber: 3g 12%

Sugars: 75.1g

Fat: 42.2g 65%

Saturated Fat: 19.2g 96%

Cholesterol: 128.2mg 43%

Vitamin A Iu: 708.5IU 14%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.4mg 1%

Folate: 54.1mcg 14%

Calcium: 67.1mg 7%

Iron: 2.1mg 12%

Magnesium: 33.7mg 12%

Potassium: 206.1mg 6%

Sodium: 509.5mg 20%

Thiamin: 0.3mg 29%

Calories From Fat: 380.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like