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    You are in: Home / Recipes / Italian Cream Cake Recipe
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    Italian Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    35 mins

    45 mins

    Chef Johnsonville's Note:

    This is a combination of a few zaar Italian Cream cake recipes. I couldn't decide so I combined them. I am doing this so I can cut down on the size of the cake so we don't eat it all after serving it. 30-35 minutes for 9" rounds or 35-45 mins 13x9 pan. The frosting recipe has been doubled. Store in refrigerator.

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    Ingredients:

    Serves: 10-12

    Yield:

    9

    Units: US | Metric

    FROSTING

    Directions:

    1. 1
      Beat at shortening and margarine at medium speed with an electric mixer until fluffy.
    2. 2
      Gradually add sugar, beating well until smooth.
    3. 3
      Separate eggs. Add yolks, one at a time, beating until well blended after each egg. Holding back the egg whites.
    4. 4
      Add vanilla, beat until blended.
    5. 5
      Combine soda and flour, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
    6. 6
      Stir in coconuts and pecans if desired.
    7. 7
      Beat egg whites until stiff peaks form, fold into batter.
    8. 8
      FROSTING:.
    9. 9
      Beat together cream cheese and margarine.
    10. 10
      Add powdered sugar and vanilla.
    11. 11
      Frost cake and top with pecans.

    Ratings & Reviews:

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    Nutritional Facts for Italian Cream Cake

    Serving Size: 1 (276 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 1225.1
     
    Calories from Fat 577
    47%
    Total Fat 64.1 g
    98%
    Saturated Fat 18.9 g
    94%
    Cholesterol 156.6 mg
    52%
    Sodium 641.5 mg
    26%
    Total Carbohydrate 156.3 g
    52%
    Dietary Fiber 1.5 g
    6%
    Sugars 130.9 g
    523%
    Protein 10.9 g
    21%

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