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Mom’s Italian Cream Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.4698
Energy (kCal)5948.1627
Carbohydrates (g)983.2741
Total fats (g)194.3967
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325 degrees. | 2. Combine baking soda and buttermilk, let stand a few minutes. | 3. Cream sugar, butter, and shortening. | 4. Add egg yolks, one at a time, beating well after each addition. | 5. Add buttermilk/soda mixture, alternately with flour, to creamed mixture. Stir in vanilla. | 6. Place this mixture in a separate bowl. | 7. Wash and dry the mixing bowl. | 8. Beat egg whites until stiff. | 9. Fold egg whites into batter. | 10. Stir in pecans and coconut (gently). | 11. Bake in 3 (9 inch) greased, floured layer pans. | 12. Bake about 25 minutes, or until cake looks done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    buttermilk 1 cup - - - -
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    egg 5 separated 357.5 1.8 31.4 23.775
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    pecan 1 cup chopped 286.3467 53.663999999999994 5.8933 6.032
    butter 1/2 cup 684.0 31.428 21.372 57.6
    shortening 1/2 cup 906.1 0.0 0.0 102.5
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    angel flake coconut 1 cup - - - -
    cream cheese 1 package - - - -
    sugar 2 cups powdered 933.6 239.44799999999998 0.0 0.0
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    butter 1/2 cup 684.0 31.428 21.372 57.6
    pecan 1 cup chopped 286.3467 53.663999999999994 5.8933 6.032
    angel flake coconut 1 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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