Italian Cream Cake II
Italian Cream Cake is not actually from Italy, but it is believed to have been created by Italian immigrants in the United States.
This is non vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Italian Cream Cake II
Ingredients
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
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Cream 1 cup butter, 2 cups white sugar, and egg yolks together in a bowl until light and fluffy. Mix flour and baking soda together in a separate bowl; beat into butter mixture alternately with buttermilk until batter is smooth. Stir vanilla extract, coconut, and pecans into batter. Beat egg whites in a glass or metal bowl until foamy. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Fold egg white mixture into batter. Pour batter evenly into prepared cake pans.
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Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Beat cream cheese, 1/2 cup butter, and 1 teaspoon vanilla extract together in a bowl until smooth. Gradually mix confectioners' sugar into cream cheese mixture until frosting is smooth and spreadable. Place one cake layer on a serving plate; top with 1/3 of the frosting. Repeat layering with remaining cake layers and frosting. Chill cake in refrigerator for 1 hour before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 425kcal
- % Daily Value *
- Total Fat 24g37%
- Total Carbohydrate 48g16%
- Sugars 36g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
