italian cream christmas cake
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
method
---
yield
Ingredients
- 1 stick butter (softened)
- 1/2 cup vegetable oil
- 2 cups sugar
- 5 - egg, separated
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups all purpose flour, sifted
- 1 teaspoon vanilla
- 1 cup shredded coconut
- 1/2 cup pecan, chopped
- FOR THE ICING
- 8 ounces (1 pkg) cream cheese, softened
- 1 stick butter, softened
- 1 box powdered sugar
- 1/2 cup pecans, chopped fine
- 1 teaspoon vanilla
How To Make italian cream christmas cake
-
Step 1Cream together butter, oil and sugar. Add egg yolks, one at a time, beating after each.
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Step 2Add flour, baking soda and buttermilk. Add vanill, coconut and pecans.
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Step 3Beat egg whites until fluffy and fold into mix. Pour into greased and floured 9X13 pan or 3 round or square pans.
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Step 4bake in a preheated 325F oven for 45 minutes.
-
Step 5For 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!!
- 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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