Try this Italian Cream Cake recipe, or contribute your own.
Suggest a better description2 c flour 2 c sugar 1 ts vanilla 1/2 c butter 1/2 c Crisco 5 x egg yolks (reserve whites) 1 cn (3 1/2oz) coconut 1 ts baking soda 1 c pecans, chopped 1 c buttermilk 1. Mix all ingredients, except egg whites. Beat egg whites and fold into batter. Pour batter into 4 greased and floured 8" cake pans. 2. Bake in a preheated 350 degree oven for 25-30 minutes or until tops turn brown or toothpick comes out clean. Cool. Frosting: 12 oz. cream cheese 1/2 cup nuts 1 lb. powdered sugar 1/2 cup butter 1 tsp. vanilla Mix all ingredients in medium size bowl with mixer. Spread between cake layers and on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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