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.
servesThis is a three layer round cake. Servings depend on how big of a slice everyone wants!
cook time30 Min
Ingredients For aunt lillian's italian cream cake
buttermilk, fat free
butter, plus 2 tablespoons
How To Make aunt lillian's italian cream cake
Mix baking soda and buttermilk. Let stand.
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.
Separately beat the five egg whites until stiff and fold into batter.
Add nuts and coconut, stirring gently.
Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done.
Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.
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