1000.00 italian cream cake
(2 ratings)
This is one of my top 5 cakes. I can make it and take to any pot luck and come home with an empty plate everytime! The toasted coconut in this cake really sets it off!
►
(2 ratings)
yield
10 -12
prep time
30 Min
cook time
30 Min
Ingredients For 1000.00 italian cream cake
-
1 cbuttermilk
-
1 tspbaking soda
-
2 csugar
-
1 cvegetable oil
-
4eggs
-
1 1/2 tspvanilla
-
2 call purpose flour
-
1 lgpackage coconut
-
2 cpecans, chopped
-
1 Tbspbutter
- FROSTING
-
8 ozsoftened cream cheese
-
1/2 cbutter, soft
-
4 cpowdered sugar
-
1 tspvanilla
How To Make 1000.00 italian cream cake
-
1Preheat oven to 350. Grease 2 9 in cake pans, set aside. In large pan on med heat, add in 1 Tbsp butter along with coconut and pecans. Toast till golden. Remove from heat and cool.
-
2Combine soda and buttermilk, and let stand a few minutes. In a large bowl,Combine oil and eggs, and sugar, mix well, Mix buttermilk mixture alternately with flour into mixture. Stir in 1 teaspoon vanilla. When mixture is mixed well...do not over mix. Add in 1/2 of toasted coconut and pecan mixture, reserving the rest for the frosting.
-
3Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in remaining pecans and coconut,I reserve a small amout to decorate the top. Frost and fill cooled cake with cream cheese frosting.
- 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!
ADVERTISEMENT
ADVERTISEMENT