1000.00 italian cream cake
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!
prep time
30 Min
cook time
30 Min
method
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yield
10-12 serving(s)
Ingredients
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups sugar
- 1 cup vegetable oil
- 4 - eggs
- 1 1/2 teaspoons vanilla
- 2 cups all purpose flour
- 1 large package coconut
- 2 cups pecans, chopped
- 1 tablespoon butter
- FROSTING
- 8 ounces softened cream cheese
- 1/2 cup butter, soft
- 4 cups powdered sugar
- 1 teaspoon vanilla
How To Make 1000.00 italian cream cake
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Step 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.
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Step 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.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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