Try this Italian Cream Cake recipe, or contribute your own.Suggest a better description
Cream 2 cups sugar and one stick softened butter. Mix well and add shortening. Add egg yolks one at a time beating all of the time. Add flour, buttermilk, vanilla, soda, coconut and mix well. Beat the egg whites until stiff then fold into batter by hand. Bank in three round cake pans which have been greased and floured (or lined with wax paper and greased). Bake at 350 degrees for 25 minutes or until done. Cool then frost.
Combine cream cheese, better, powdered sugar, and vanilla. Mix well. Add chopped pecans and then ice cake.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 608 (79%)|
|Amt Per Serving||% DV|
|Total Fat 67.5g||90 %|
|Saturated Fat 38.1g||190 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 250mg||77 %|
|Sodium 293.1mg||10 %|
|Potassium 242.8mg||6 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 32.1g|
|Protein 9.7g||14 %|
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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: 771
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