aunt lillian's italian cream cake
Updated on Feb 14, 2014
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.
prep time
cook time
30 Min
method
Bake
yield
This is a three layer round cake. Servings depend on how big of a slice everyone wants!
Ingredients
- 1 cup buttermilk, fat free
- 1 teaspoon baking soda
- 2 cups sugar
- 1/2 cup butter, salted
- 1/2 cup canola oil
- 5 - eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup pecan pieces
- 1 cup coconut flakes
- 2 cups all-purpose flour
- ICING
- 12 ounces cream cheese
- 1 stick butter, plus 2 tablespoons
- 1 teaspoon vanilla extract
- 1 pound powdered suger
How To Make aunt lillian's italian cream cake
-
Step 1Mix baking soda and buttermilk. Let stand.
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Step 2Cream 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.
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Step 3Separately beat the five egg whites until stiff and fold into batter.
-
Step 4Add nuts and coconut, stirring gently.
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Step 5Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done. Let cool.
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Step 6ICING Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Cakes
Keyword:
#cream-cheese
Keyword:
#buttermilk
Keyword:
#cake
Ingredient:
Dairy
Method:
Bake
Tag:
#Heirloom
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