~~~ITALIAN CREAM CAKE~~~
~~~ITALIAN CREAM CAKE~~~
Ingredients1/2 cup butter, softened1/2 cup shortening2 cups sugar5 eggs, separated1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 cup buttermilk1-1/2 cups flaked coconut1 cup chopped pecansCREAM CHEESE FROSTING:2 packages (one 8 ounces, one 3 ounces) cream cheese, softened3/4 cup butter, softened6 cups confectioners' sugar1-1/2 teaspoons vanilla extract3/4 cup chopped pecans
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans
DirectionsIn a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake#2~~~Semi-Homemade Italian Cream Cake ~~~1-16.25oz box white cake mix3 lg. eggs11/4cups buttermilk1/4 cup veg. oil31/2oz.can flaked coconut or1/2 cup2/3 cup chopped pecan (toasted if desired)3Tablespoons rum (if desired)Beat first 4 ingredients together at medium peed for 2min.Stir in coconut and pecansPout into 3 greased and floured 8 or 9 in pansBake 15-20minutes at 350* or toothpick comes out cleanLet cool 10min.in pans turn cakes out and cool completely on wire racksWhen completely cool brush bottoms of each layer with rum if desired Frost between each layer and sides and top with frosting~~~ Cream Cheese Frosting~~~1 (8-ounce) package cream cheese, softened1/2 cup butter or margarine, softened1 (16-ounce) package powdered sugar2 teaspoons vanilla extract1 cup chopped pecans, toastedBeat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake
#2
~~~Semi-Homemade Italian Cream Cake ~~~
1-16.25oz box white cake mix
3 lg. eggs
11/4cups buttermilk
1/4 cup veg. oil
31/2oz.can flaked coconut or1/2 cup
2/3 cup chopped pecan (toasted if desired)
3Tablespoons rum (if desired)
Beat first 4 ingredients together at medium peed for 2min.
Stir in coconut and pecans
Pout into 3 greased and floured 8 or 9 in pans
Bake 15-20minutes at 350* or toothpick comes out clean
Let cool 10min.in pans turn cakes out and cool completely on wire racks
When completely cool brush bottoms of each layer with rum if desired
Frost between each layer and sides and top with frosting
~~~ Cream Cheese Frosting~~~
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.
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