italian creme cake

Name: Italian Creme Cake
Ingredients: 1 cup(s) (2 sticks) butter, softened; 2 cup(s) sugar; 5 - eggs; 2 cup(s) all-purpose flour; 1 teaspoon(s) baking soda; 1 cup(s) buttermilk; 2 teaspoon(s) pure vanilla extract; 1 can(s) 3.5 oz angel flaked, sweetened coconut (or from a bag); 1 cup(s) chopped nuts, either pecans or walnuts; ## FROSTING; 1 package(s) 8 oz cream cheese, softened; 1/4 cup(s) (1/2 stick) butter, softened; 1 box(es) 16 oz confectioners' sugar; 1 teaspoon(s) pure almond extract

(5 RATINGS)

412 Pinches 1 Photo

Cherie Hammond

Brentwood, TN

Updated on Mar 14, 2010

My all time favorite cake besides a scrumptious chocolate one! Even those who aren't cake fans seem to really like this one! (From a Paula Deen recipe)

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Ingredients

1 cup (2 sticks) butter, softened
2 cups sugar
5 - eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
2 teaspoons pure vanilla extract
1 can 3.5 oz angel flaked, sweetened coconut (or from a bag)
1 cup chopped nuts, either pecans or walnuts
FROSTING
1 package 8 oz cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 box 16 oz confectioners' sugar
1 teaspoon pure almond extract

How To Make italian creme cake

Step 1

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.

Step 2

Using an electric mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
Step 3

Stir together the flour and baking soda. Add alternately with buttermilk to sugar mixture, being sure to begin and end with flour.
Step 4

Stir in vanilla, coconut, and nuts. Pour into prepared pans. Bake for 30 minutes, checking cakes after 20 minutes. Don't over bake!
Step 5

Allow to cool 5 minutes. Invert onto rack and cool completely.
Step 6

Meanwhile, to prepare frosting, cream together cream cheese and butter. Add confectioners' sugar and almond. Beat until smooth. Stack cakes into 3 layers; spread frosting between layers, on sides and top.
Step 7

Helpful hint! If you don't have buttermilk on hand, your can make your substitute by mixing 2 teaspoons of vinegar or lemon juice into 1/2 cup milk. I like to use lemon juice! For this recipe, you would double that...4 teaspoons into 1 cup of milk!
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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