Aunt Lillian's Italian Cream Cake

1
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.

Rating:

☆☆☆☆☆ 0 votes

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

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  • 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

How to Make Aunt Lillian's Italian Cream Cake

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.

Printable Recipe Card

About Aunt Lillian's Italian Cream Cake

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




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