Italian Cream Cake

Italian Cream Cake

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Annette Willingham

By
@AnnetteW2747

An old favorite of the family

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • 1 stick
    butter, room temperature
  • 2 c
    sugar
  • 2 c
    self rising flour
  • 1 c
    buttermilk
  • 1/2 c
    canola oil
  • 5
    eggs
  • 1 tsp
    vanilla flavoring
  • 1 can(s)
    flake coconut
  • 1 c
    chopped pecans or walnuts
  • 8 oz
    cream cheese ( this for icing )
  • 1/2 stick
    butter, room temperature ( this for icing )
  • 1 tsp
    vanilla flavoring ( this for icing )
  • 1 box
    confectioners' sugar ( this for icing )
  • 1/2 c
    chopped pecans or walnuts ( this for icing )

How to Make Italian Cream Cake

Step-by-Step

  1. Preheat oven 350 degrees

    Separate eggs. Yolks in one bowl and whites in another bowl ( will use both in cake )


    Cream butter and oil. Beat well. Add sugar & beat well. Add one egg yoke at a time beating after each. Gradually add flour to cream mixture. Alternate with buttermilk as you add the flour. Beat well. Add vanilla and beat well. Add coconut and nuts. Mix well.

    Beat egg whites until stiff and fold into cake mixture.

    Pour into 3 - 9 inch cake pans that have been greased and floured.

    Bake for about 25 mins or until done

    Cool cake completely before icing
  2. Icing

    Cream the butter and cream cheese together. Beating well. Slowly add the confections sugar. Beating well. Add vanilla and beat well.

    Spread between layers, top and sides.

    Sprinkle top of cake with 1/2 cups chopped pecans or walunts.
  3. Very rich but delicious !! A little slice will do ya !!

Printable Recipe Card

About Italian Cream Cake

Course/Dish: Cakes




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