Italian Cream Cake

350* oven

Italian Cream Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup butter softened

  • 1

    cup vegetable oil

  • 1

    cups sugar

  • 5

    egg yolks

  • 5

    egg whites stiffly beaten

  • 2

    cups flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon baking powder

  • 1

    cup buttermilk

  • 1

    cup sweetened flaked coconut

  • 1

    cup chopped pecans

  • 3

    teaspoon vanilla

  • FROSTING

  • 2

    8 oz cream cheese softened

  • 1

    stick butter

  • 1

    16 oz box powdered sugar

  • 2

    teaspoon vanilla

  • 1

    cup nuts

  • 1

    cup coconut

Directions

preheat oven to 350 spray and flour 3, 9 inch cake pans beat egg whites until stiff, set aside in a large bowl combine butter, oil, add sugar at medium speed with a mixer until fluffy add egg yolks one at a time mixing well after each addition add vanilla and coconut in a medium bowl combine flour and baking soda and baking powder gradually add flour mixture into butter mixture alternating with the buttermilk beginning and ending with flour mixture beating just until combined after each addition stir in coconut, nuts and vanilla FOLD in egg whites pour evenly into each pans, then sprinkle the top of each pan with 1 tablespoon sugar bake for 25 minutes or until a wooden pick inserted in center comes out clean cool in pan 10 minutes remove from pans and cool 10 more minutes In a large bowl combine cream cheese and butter gradually add confectioner sugar and vanilla extract beat at medium speed with a mixer until smooth spread frosting evenly between each cake layer and on top


Nutrition

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