Aunt Lillian's Italian Cream Cake

Vicky McLain

By
@Vicky_McLain

My Aunt Lillian gave me a small book of her favorite recipes when I got married. All were handwritten on 3x5 note cards. I cherish these recipes. Her Italian Crème Cake is one of my favorites!

To make a lighter version, use non-fat cream cheese and Land O Lakes light butter.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

This is a three layer round cake. Servings depend on how big of a slice everyone wants!

Cook:

30 Min

Method:

Bake

Ingredients

1 c
buttermilk, fat free
1 tsp
baking soda
2 c
sugar
1/2 c
butter, salted
1/2 c
canola oil
5
eggs, separated
1 tsp
vanilla extract
1/2 c
pecan pieces
1 c
coconut flakes
2 c
all-purpose flour

ICING

12 oz
cream cheese
1 stick
butter, plus 2 tablespoons
1 tsp
vanilla extract
1 lb
powdered suger

Directions Step-By-Step

1
Mix baking soda and buttermilk. Let stand.
2
Cream together sugar, butter and canola oil. Add egg yolks one at a time, beating after each addition. Gradually add flour and buttermilk, alternating between each addition.
3
Separately beat the five egg whites until stiff and fold into batter.
4
Add nuts and coconut, stirring gently.
5
Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done.
Let cool.
6
ICING
Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Heirloom