Italian Cream Christmas Cake

★★★★★ 2 Reviews
rubyh avatar
By Ruby Henderson
from Kenner, LA

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.

prep time 40 Min
cook time 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
ADVERTISEMENT

How To Make

  • 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!!

Categories & Tags for Italian Cream Christmas Cake:

ADVERTISEMENT