Italian Cream Cake
Recipe: #2267
November 09, 2011
"This is a very nice cake. I get asked to make this cake for many occasions, especially anniversary’s."
Original is 12-16 servings
Ingredients
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- CREAM CHEESE FROSTING
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Nutritional
- Serving Size: 1 (222.5 g)
- Calories 851.5
- Total Fat - 39.6 g
- Saturated Fat - 17.2 g
- Cholesterol - 121.7 mg
- Sodium - 294.3 mg
- Total Carbohydrate - 118.3 g
- Dietary Fiber - 3.6 g
- Sugars - 101.9 g
- Protein - 12 g
- Calcium - 224.5 mg
- Iron - 1.5 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Grease and flour two 9-inch round baking pans; set aside.
Step 3
In a large mixing bowl, cream the butter and shortening until well blended.
Step 4
Add the sugar and beat until fluffy.
Step 5
Beat in the egg yolks and beat until well blended; about 1-2 minutes.
Step 6
Add the cake flour and baking soda alternately with the buttermilk into the egg-sugar mixture; add in the vanilla and mix well.
Step 7
Stir in the coconut and pecans.
Step 8
In another bowl, mix the egg whites until stiffly beaten.
Step 9
Fold the stiffly beaten egg whites into the batter until blended.
Step 10
Divide the cake batter into the prepared pans.
Step 11
Bake for 25 minutes or until toothpick inserted in center comes out clean.
Step 12
Cool cake in the pans for 10 minutes; remove cake from pans and cool completely on wire racks before frosting the cake.
Step 13
Cream Cheese Frosting:
Step 14
In a medium bowl, mix the cream cheese and butter until blended.
Step 15
Add the powdered sugar and vanilla and beat until light and fluffy.
Step 16
Spread frosting between the layers of cake and then frost sides and top; Sprinkle pecans on top of cake.
Tips
No special items needed.
0 Reviews
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