italian cream sheet cake
Every holiday, my Mother baked an Italian Cream Cake. It is one of my husband's favorite cakes.
prep time
cook time
method
Bake
yield
20 serving(s)
Ingredients
- 5 - eggs, separated
- 1 cup sour cream
- 1 teaspoon baking soda
- 2 cups sugar
- 1/2 cup shortening
- 1 stick butter, softened
- 1 teaspoon imitation vanilla or almond extract
- 2 cups all purpose flour
- 1 cup chopped walnuts, toasted
- 10 ounces drained maraschino cherries, chopped
- 1 cup sweetened coconut
- FROSTING:
- 1 stick butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon imitation vanilla
- 1/2 cup chopped walnuts, toasted
How To Make italian cream sheet cake
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Step 1Preheat oven to 350 degrees. Spray a 15 x 10 x 1" baking pan with cooking spray with flour. In a medium bowl, beat the egg whites until stiff peaks form; set aside. Combine the sour cream and soda; set aside.
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Step 2In a large mixing bowl, cream butter, shortening, sugar and vanilla or almond extract. Beat in the egg yolks, one at a time. Add the sour cream mixture alternately with the flour.
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Step 3Stir in walnuts, cherries and coconut. Gently, fold in the stiffly beaten egg whites. Pour batter into prepared pan. Bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Cool cake completely before frosting.
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Step 4Frosting: Beat butter and cream cheese until smooth. Gradually, add powdered sugar; beating until well blended. Add vanilla and stir in walnuts. Spread frosting on cooled cake. Refrigerate.
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Step 5Notes: This cake freezes well. I had an Angel Food Cake mix which called for 1 1/3 cups water. The cherry juice was 2/3 cup so I added 2/3 cup of water and a 1 teaspoon of almond extract to the cake mix.
- 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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