Italian Cream Cake I
Italian Cream Cake is not actually from Italy. Its origins can be traced back to the Southern United States.
This is non vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Italian Cream Cake I
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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In a medium bowl, sift together the cake flour, baking powder, and salt.
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In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla extract.
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Beat in the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture.
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In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Fold in the chopped pecans and sweetened flaked coconut.
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Divide the batter evenly among the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let cool completely on wire racks.
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In a medium bowl, combine the cream cheese, unsalted butter, powdered sugar, and vanilla extract. Beat until smooth and creamy.
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Place one cake layer on a serving plate. Spread a layer of the cream cheese frosting over the top. Repeat with the remaining cake layers and frosting. Sprinkle the top with chopped pecans.
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Chill the cake in the refrigerator for at least 1 hour before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 52g18%
- Sugars 40g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
