Italian Cream Cake(Ella Drgac'S Grand Champion)
A rich and moist Italian Cream Cake featuring a delicate blend of pecans, coconut, and vanilla, perfect for celebrations or special gatherings that love sweet, nutty flavors.
Ingredients
Instructions
- Preheat oven to 325°F.
- Combine soda and buttermilk and let stand a few minutes.
- Beat egg whites until stiff.
- Cream sugar, margarine, and shortening.
- Add egg yolks, one at a time, beating well after each addition.
- Add buttermilk, alternating with sifted flour, to the creamed mixture.
- Add vanilla extract.
- Fold in the beaten egg whites.
- Gently stir in chopped pecans and coconut.
- Pour batter into three greased and floured 9-inch cake pans.
- Bake at 325°F for about 25 minutes or until done.
- Allow to cool before frosting.
Tips & Substitutions
To achieve the best texture, ensure your egg whites are at room temperature before beating them to stiff peaks. If you don't have buttermilk, you can substitute it with a mix of regular milk and vinegar or lemon juice. For a lighter cake, consider using a combination of butter and a light vegetable oil instead of margarine and Crisco.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a cup of coffee or tea. For an extra touch, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. It also complements well with light desserts like Ma'S Italian Cookies or a fresh fruit salad for a delightful dessert spread.
Storage & Reheating
Store leftover Italian Cream Cake in an airtight container at room temperature for up to 3 days. If you prefer it chilled, refrigerate it for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for 10-15 seconds to enjoy it slightly warmed without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Cake(Ella Drgac'S Grand Champion) contains roughly 574 calories, with 8g protein, 42g carbohydrates, and 34g fat. It is a good source of dietary fiber (19% of the Daily Value), protein (16% of the Daily Value), and iron (15% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Once cooled, wrap each layer tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it for the best flavor and freshness.
What can I use instead of pecans?
If you're allergic to nuts or prefer a different flavor, you can substitute the pecans with walnuts or omit them entirely. You can also consider adding chocolate chips for a delicious twist.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. Be careful not to overbake, as this can lead to a dry cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).