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Italian Cream Cake

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350* oven

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Italian Cream Cake 0 Picture

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

Details

Preparation

Step 1

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

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