aunt lillian's italian cream cake
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.
yield
serving(s)
cook time
30 Min
method
Bake
Ingredients For aunt lillian's italian cream cake
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1 cbuttermilk, fat free
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1 tspbaking soda
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2 csugar
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1/2 cbutter, salted
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1/2 ccanola oil
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5eggs, separated
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1 tspvanilla extract
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1/2 cpecan pieces
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1 ccoconut flakes
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2 call-purpose flour
- ICING
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12 ozcream cheese
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1 stickbutter, plus 2 tablespoons
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1 tspvanilla extract
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1 lbpowdered suger
How To Make aunt lillian's italian cream cake
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1Mix baking soda and buttermilk. Let stand.
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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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3Separately beat the five egg whites until stiff and fold into batter.
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4Add nuts and coconut, stirring gently.
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5Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done. Let cool.
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6ICING Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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