Italian Cream Cake
Italian Cream Cake is an moderately easy dinner. Made with 1/2 c. butter or margarine, softened, 1/2 c. shortening, 2 c. sugar, 5 large eggs and 2 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Grease 3 (9-inch) round cake pans.
Line bottoms of pans with wax paper; grease wax paper.
Flour wax paper and sides of pans. Set aside.
Beat butter and shortening at medium speed of an electric mixer until soft and creamy; gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla, coconut and pecans.
Pour batter into prepared pans.
Bake at 350Β° for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes.
Remove from pans; peel off wax paper.
Cool on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Store in refrigerator in an airtight container.
Yield
One 3-layer cake.
π· Perfect Pairings
Complete your meal with these
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