Italian Cream Cake

On July 1, we celebrated John’s birthday (son-in-law). I had been thinking about this cake for a long time but hadn’t made it because of my restricted diet. John’s birthday gave me the reason to make it and have a cheat moment :). It is so good!

This is what is intimidating! Look at all the ingredients. Crazy! It wasn’t as bad as it looks. Although, if it weren’t for my husband asked what the egg whites were, I would have forgot to put them in. Oh my!

Here is the recipe~

Italian Cream Cake

  • 1/2 cup shortening
  • 1 stick butter
  • 2 cups sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 cups coconut
  • 1/2 jar of maraschino cherries, chopped (you will use the other 1/2 for the icing)
  • 5 eggs, separated (you will use both parts)
  • 1 cup buttermilk
  • 2 cups flour
  • 1 tsp soda
  • 1 cup pecans chopped

Cream shortening, butter, sugar and egg yolks. Add buttermilk, alternating with sifted dry ingredients. Stir in vanilla, coconut, pecans, and cherries. Fold in beaten egg whites. Bake in three layers in greased and floured cake pans at 350 degrees for 35-40 minutes.

  • 1 stick butter
  • 8 oz. cream cheese
  • 1 cup pecans, chopped
  • 1 box powdered sugar, 16 oz.
  • 1 tsp butter extract

For frosting, combine the above ingredients and beat until fluffy. Put frosting between the layers and frost the cake. Use reserved cherries & pecans for garnish.

Serves 12-14

Enjoy! Debbie

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I am a health, beauty and anti-aging enthusiast, helping people live and look younger.