Italian cream cake
Italian cream cake recipe in the cake category
Recipe ingredients:
- 5 extra large eggs, separated
- 2 cups granulated sugar, divided
- 1/2 cup butter
- 1/2 cup margarine
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 cups flour
- 1 cup finely chopped pecans
- 1, 3 1/2 ounces, can flaked coconut
- Italian cream frosting:
- 3/4 cup butter
- 12 ounces cream cheese
- 1 1/2 teaspoons vanilla extract
- 1 1/2, 1 pound, boxes confectioners sugar
Recipe method:
- Have all ingredients at room temperature.
- Beat egg whites until they form soft peaks.
- Slowly add 1/2 cup sugar and beat until consistency of meringue. Set aside.
- Cream butter, margarine, remaining sugar, salt and vanilla extract, adding egg yolks one at a time until consistency of whipped cream.
- Stir baking soda into buttermilk.
- Add this mixture alternately with flour to butter mixture, beginning and ending with the flour.
- Fold in egg white mixture, then pecans and coconut.
- Pour batter into 3, 9 inch, cake pans, the bottoms of which have been greased and floured.
- Bake at 325 degrees F for approximately 40 minutes.
- Cool and remove from pans.
- Frost cakes and sides of cooled cake with italian cream frosting.
- Cake should be refrigerated if not eaten the day it is made.
- Italian cream frosting: Have ingredients at room temperature. Beat ingredients together to the consistency of whipped cream.
Tags: italian, cream, recipe, cake, recipes, cooking