Freda's Italian Cream Cake

Linda Griffith


I love this recipe. My sister in law used to make this whenever we went home to Southern Illinois to visit my husband's sisters and brothers. I always loved it. I've never been able to make it as well as Freda but this recipe is a close second. If you are looking down from heaven, Freda, I have named this cake for you.


★★★★★ 2 votes

10 to 12
20 Min
30 Min


  • 1/2 c
    crisco shortening
  • 2 c
  • 1 stick
  • 1 tsp
  • 1 tsp
    baking soda
  • 5 large
  • 2 c
    all purpose flour
  • 1 c
  • 1/2 tsp
  • 2 c
  • 1 c
    pecans, chopped

  • 1 stick
    butter, softened
  • 1 box
    cream cheese, 8oz., softened
  • 1 box
    powdered sugar
  • 1 tsp
  • 1 c

How to Make Freda's Italian Cream Cake


  1. Cream Crisco, butter and sugar together. Separate eggs and add the five yolks, one at a time. Add dry ingredients along with buttermilk. Stir in nuts. Fold in stiffly beaten egg whites. Bake in three greased and floured 9 inch cake pans for 30 minutes at 350 degrees. Remove from oven and let rest for 5 minutes before removing from pans and placing on wire cake rakes to cool completely.
  2. Icing: Warm butter and cream cheese to room temperature. Mix with remaining ingredients until smooth. Frost cake and decorate with pecans.

Printable Recipe Card

About Freda's Italian Cream Cake

Course/Dish: Cakes

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