Italian Cream Cake II
Italian Cream Cake is not actually from Italy, but it is a popular dessert in the Southern 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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In a medium bowl, combine flour, baking soda, and salt. Set aside.
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In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in coconut and pecans. In a separate bowl, beat egg whites until stiff. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
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Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then remove from pans and cool completely on wire racks.
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To make the frosting, beat cream until stiff peaks form. Fold in vanilla. Spread frosting between layers and on top and sides of cooled cake. Sprinkle with additional coconut and pecans if desired.
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Enjoy your delicious Italian Cream Cake II!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 50g17%
- Sugars 35g
- 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.
