Italian Creme Cake (sugar free recipe also)

Submitted by: A Taste of Italy! Home Style Recipes, by Mary Urrico

Difficulty: Easy - for beginners


1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar or sugar substitute (Splenda and Truvia are best)
1 cup buttermilk
1 small can flaked coconut
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans, or walnuts

1 package cream cheese, softened (8oz)
1 box confectioners’ sugar (again you can use Splenda or Truvia), (1 pound)
1/2 stick margarine, softened (4 Tbs)
1 teaspoon vanilla


Cream margarine and shortening; add sugar.
Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts.
Fold in egg whites.
Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.

Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.


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