italian cream cake
(1 rating)
A delicious cake! I am asked to make this cake on many occasions.
(1 rating)
yield
12 -16
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For italian cream cake
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½ cup unsalted butter, softened (1 stick)
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½ cup crisco shortening
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2 cups granulated sugar
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5 eggs, separated
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1 cup buttermilk,room temperture
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1 teaspoon baking soda
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2 cups cake flour
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1 teaspoon vanilla
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1 cup finely shredded coconut
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½ cup chopped pecans
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cream cheese frosting:
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1 (8 ounce) package of cream cheese
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½ cup unsalted butter, softened (1 stick)
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1 teaspoon vanilla
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4 cups powdered sugar, sifted
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½ cup pecan pieces
How To Make italian cream cake
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1Preheat oven to 350 degrees.
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2Grease and flour two 9-inch round baking pans; set aside.
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3In a large mixing bowl, cream the butter and shortening until blended. Add in the sugar and beat until fluffy.
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4Beat in the egg yolk. Beat until well blended; about 1-2 minutes.
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5Add the cake flour and baking soda alternately with the buttermilk. Add in the vanilla; mix for 1 minute. Stir in the coconut and pecans.
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6In another bowl, mix egg whites until stiffly beaten. Fold egg whites into the cake batter.
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7Divide the cake batter into the prepared pans.
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8Bake for 25 minutes or until toothpick inserted in center comes out clean. When done, remove from oven and cool cake in the pans for 5-10 minutes; remove cake and cool completely on wire rack. Frost the cake with cream cheese frosting.
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9Cream Cheese Frosting:
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10In a medium bowl, mix the cream cheese and butter until blended.
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11Add the powdered sugar and vanilla and beat until light and fluffy.
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12Ice the cake, and sprinkle nuts on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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