Italian Cream Christmas Cake

Ruby Henderson

By
@rubyh

I clipped this recipe from the Times Picayunne newspaper in New Orleans which got it from Joy Hirdes and Gustavo Gonzalez who have a blog called foodieforone.com and I want to save it here because the clipping is getting yellowed and worn. It looks too good to lose.


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Prep:

40 Min

Cook:

45 Min

Ingredients

1 stick
butter (softened)
1/2 c
vegetable oil
2 c
sugar
5
egg, separated
1 c
buttermilk
1 tsp
baking soda
2 c
all purpose flour, sifted
1 tsp
vanilla
1 c
shredded coconut
1/2 c
pecan, chopped

FOR THE ICING

8 oz
(1 pkg) cream cheese, softened
1 stick
butter, softened
1 box
powdered sugar
1/2 c
pecans, chopped fine
1 tsp
vanilla

Directions Step-By-Step

1
Cream together butter, oil and sugar. Add egg yolks, one at a time, beating after each.
2
Add flour, baking soda and buttermilk. Add vanill, coconut and pecans.
3
Beat egg whites until fluffy and fold into mix. Pour into greased and floured 9X13 pan or 3 round or square pans.
4
bake in a preheated 325F oven for 45 minutes.
5
For the Icing:
Beat cream cheese and butter. Add vanilla, powdered sugar and pecans. Continue to beat until spreading consistence is reached. Spread between layers of cooled cake anad over top adn sides.

Enjoy!!

About this Recipe

Course/Dish: Cakes