Try this Italian Cream Cake recipe, or contribute your own.
Suggest a better descriptionToast pecans and save 1/2 cup to put on icing.
Mix 1 stick margarine, shortening with sugar~ add egg yolks in one at at time
Put egg whites in a separate bowl to add in at end.
Add baking soda to buttermilk, then alternate adding in the buttermilk and 2 cups flour.
Add pecans and coconut.
Fold in egg whites.
Pour into 3 greased and floured cake pans.
Bake at 350* for 25 mins.
Frosting:
1 box powdered sugar
1 sick margarine
8 oz cream cheese
Sprinkle toasted pecans all over
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 957 | ||
Calories from Fat: 692 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.9g | 103 % | |
Saturated Fat 29.6g | 148 % | |
Monounsaturated Fat 30.5g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 14531.4mg | 501 % | |
Potassium 318.6mg | 8 % | |
Total Carbohydrate 66.4g | 20 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 63.6g | ||
Protein 6.9g | 10 % | |
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. |
Calories per serving: 957
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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