Italian Cream Cake

This is my Mom’s recipe, and it is unbelievable!


1 stick butter

½ cup Crisco

2 cups sugar

5 eggs, separated

2 cups flour

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla

1 ½ cups chopped walnuts

1 small bag shredded coconut


Beat egg whites until stiff but not dry and set to the side.  Cream butter and Crisco; add sugar and egg yolks and beat well.  Add soda and vanilla.  Now add flour and buttermilk, alternating the two.  Fold in nuts, coconut and egg whites.  Pour into 3 greased and floured cake pans and bake at 350 for 25 minutes or until done.

Ice cake while still warm with:

1 (8-ounce) package softened cream cheese

1 stick butter, room temperature

1 box powdered sugar

1 teaspoon vanilla

1 ½ cups chopped walnuts.

Cream butter and cream cheese and sugar and add vanilla.  Fold in nuts.

This is my baby girl’s version of Italian Cream Cake…same recipe, tastes the same…just soooo much prettier! 

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