How To make Italian Cream Cake 2
1/2 c Butter, softened
1/2 c Shortening
2 c Sugar
5 Egg yolks
2 c Flour
1 t Baking soda
1 c Buttermilk
1 t Vanilla
1 cn 3 oz coconut
1 c Chopped walnuts
5 Egg whites, stiffly beaten
8 oz Cream cheese, softened
1/2 c Butter, softened
1 lb Confectioners sugar
1 t Vanilla
1/2 c Chopped walnuts
1. Cream 1/2 c butter, shortening, and sugar in a
mixing bowl until light and fluffy. Add egg yolks; beat well. 2. Mix flour and baking soda together. Add to batter
mixture alternately with buttermilk and 1 tsp vanilla, beating well after each addition. 3. Stir in coconut and 1 cup walnuts. Fold in egg
whites. 4. Pour into 3 greased and floured 9 inch cake pans.
Bake at 350F for 25 minutes, or until layers test done. Cool in pans for several minutes. Remove to wire racks to cool completely. 5. Combine cream cheese and 1/2 cup butter in mixing
bowl; beat well. Add confectioners sugar and 1 tsp vanilla; mix well. Stir in 1/2 cup chopped walnuts. 6. Spread between layers and over top and side of
cooled cake. Chill in refrigerator. Cake will be easier to cut if stored in refrigerator for 24 hours. Calories per serving: 661
How To make Italian Cream Cake 2's Videos
Italian Cream Cake
This Italian Cream Cake has three layers of moist cake filled with shredded coconut and toasted pecans! It’s filled and frosted with a whipped cream cheese frosting for a lovely light and classic cake! Recipe:
“ITALIAN CREAM CHEESE CAKE????”
ITALIAN CREAM CHEESE CAKE
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Ingredients:
1 cup coconut
5 eggs separated
1/2 c butter
1/2 cup shortening
2 cups sugar
3 teaspoons vanilla extract
2 cups flour
1.5 teaspoons baking powder
Italian Cream Cake in time for Thanksgiving
Italian Cream Cake
2 cups sugar
1 stick butter room temp
1/2 cup crisco
5 eggs separated
2 cups ap flour
1 tsp baking soda
1 cup buttermilk
1 cup chopped pecans
1 cup coconut
1 tsp vanilla
Frosting
1 stick room temp butter
1 8oz Cream cheese room temp
4 cups powdered sugar
1 tsp vanilla
Pecans for topping
Preheat oven to 350
Cream butter crisco and sugar then add egg yolks one at at time
Mix together flour and soda and add to sugar mixture alternately with buttermilk. Then add in pecans and coconut
Beat egg white to stiff peaks and then fold into Batter. Divide into 3 cake pans and bake for 25 minutes or until toothpick inserted comes out clean.
Allow layer to cool. Cream Frosting ingredients and whip into fluffy. Ice cake and enjoy.
Recipe from Miss Kay Duck Commander Kitchen cookbook
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Italian Cream Cake
This Italian cream cake is made up of 3 layers of wonderfully moist cake loaded with toasted pecans and coconut. The layers are filled and frosted with a light whipped cream frosting and topped off with pecan bits and more coconut. So good! Recipe:
Easy Italian Cream Cake Recipe - Cake Mix Recipes for Classic Cakes
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Italian Cream Cake - cooked by Julie episode 359
Recipe: