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Italian Cream Cake I

By: Chantal

"This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts."

Rate/Review | Read Reviews (72)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch round layer cake

Ingredients

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 1/2 cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
1/2 cup butter
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped walnuts

Directions

Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Nutritional Information

Amount Per Serving Calories: 759 | Total Fat: 41.5g | Cholesterol: 168mg Powered by ESHA Nutrient Database

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Reviewed on Nov. 13, 2004 by BSMILEE

I came here looking to find my lost Italian Cream Cake recipe, this is it! I use Pecans...

Reviewed on Dec. 19, 2006 by enigma

This was an addictive cake. It got more moist the next cake. I used less sugar and put...

Reviewed on Jul. 31, 2006 by Sonofabaker

Chantel I think I love you! This is the absolute best recipe in the world. I always try tons...

Reviewed on Apr. 18, 2006 by Laura ST

This is a great recipe, but be sure to beat the egg whites TO STIFF PEAKS! I made two cakes...

Reviewed on Mar. 29, 2006 by NICKIE75

Fantastic!!! I doubled the frosting, I added pecans to the frostings and decorated with some...

Reviewed on Dec. 7, 2006 by WHISKEYRIVER

I have made this recipe many times and most recently for an "end of class, we made it to...

Reviewed on Aug. 1, 2005 by Sunny D

Wonderful recipe! Doubled the frosting and substituted pecans for walnuts. Huge hit at the...

Reviewed on Oct. 19, 2007 by danflores

Delicious and different from the norm, at least for me. The cake came out perfect - the first...

Reviewed on Sep. 21, 2007 by MaryAnn

The recipe sounded interesting so I thought I would try it. It was VERY good! I took it to...

Reviewed on Jul. 14, 2007 by Marketa

I first made this for a dinner party and everyone raved about how delicious it was and have...

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