Mary'S Italian Cream Cheese Cake
A rich and moist Italian Cream Cheese Cake blending cream cheese, nuts, and vanilla for a decadent treat perfect for celebrations or special occasions.
Ingredients
Instructions
- Cream margarine and Crisco together.
- Add sugar and beat until mixture is smooth.
- Add eggs one at a time, beating well after each addition.
- Combine dry ingredients (flour, soda, baking powder).
- Add dry ingredients to the mixture, alternating with buttermilk if available.
- Stir in vanilla and lemon flavoring.
- Add chopped nuts to the batter.
- Fold in stiffly beaten egg whites.
- Pour batter into 3 greased and floured 8-inch cake pans.
- Bake at 350°F (175°C) for 35 minutes.
- Allow to cool.
- Frost with cream cheese frosting.
- Sprinkle with chopped nuts before serving.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites to stiff peaks before folding them into the batter. If you don't have lemon flavoring, a splash of fresh lemon juice will work well. To enhance the cream cheese flavor, consider adding a bit of lemon zest to the frosting. If you prefer, substitute half of the margarine with unsalted butter for a richer taste.
Serving Suggestions
This Italian Cream Cheese Cake is delightful on its own, but it can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of coffee or tea for a perfect afternoon treat. It also pairs beautifully with a slice of Prego Lasagna if you're serving it during a larger Italian-themed meal.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. To reheat, let it thaw overnight in the fridge, then bring to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Italian Cream Cheese Cake contains roughly 479 calories, with 4g protein, 34g carbohydrates, and 27g fat.
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 use other types of nuts in this recipe?
Absolutely! While chopped walnuts are traditional, you can substitute with pecans, almonds, or even hazelnuts depending on your preference. Just ensure they are chopped evenly for consistent texture in the cake.
What can I use instead of Crisco?
If you prefer not to use Crisco, you can replace it with an equal amount of unsalted butter or coconut oil. This will add a different flavor profile, but it will still yield a delicious cake.
How can I make this cake more chocolatey?
To give your Italian Cream Cheese Cake a chocolate twist, you can add 1/2 cup of unsweetened cocoa powder to the dry ingredients. This will create a delicious chocolate version while maintaining the original flavor profile.
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).