Italian Cream Cake
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|ITALIAN CREAM CAKE|
|1/2 c||canola oil|
|1 tsp||baking soda|
|1 c||baker's coconut|
|1/2 c||chopped pecans|
CREAM CHEESE FROSTING FOR ITALIAN
|8 oz||cream cheese|
|1/2 c||butter, softened|
|1 box||domino's confectioner's sugar (4 cups)|
|1/2 c||finely chopped pecans|
Ontario, OH (pop. 6,225)
Member Since Sep 2011
I had never tried Italian Cream Cake until a lady in our church in Florida made one. Oh my goodness, it was absolutely delicious! For those of you who like to make your cakes from scratch, and you love coconut and pecans, this cake is heavenly!!! I've included the Cream Cheese Frosting recipe as well.
(Italian Cream Cake Directions) Cream butter, oil, and sugar. Add egg yolks, one at a time. Stir baking soda into buttermilk. Add small amount of flour to batter, beating on medium speed, alternating with buttermilk mixture. Add vanilla, coconut, and pecans. Beat egg whites in separate bowl until stiff and fold into cake. Pour into greased and floured 9X13 pan or two 8 or 9 inch layer pans. Bake at 45 minutes or less at 325. (Cake is done when you insert cake tester, or toothpick, and it comes out clean).
(Italian Cake Cream Cheese Frosting Directions) Beat cream cheese and butter. Add sugar and vanilla and mix well. Add pecans. Spread on cake.