Italian Cream Cake
Italian Cream Cake is an impressive dinner. Made with 1 pkg. coconut, 1 pkg. pecans, 8 oz. cream cheese, 2 lb. powdered sugar and 1 c. buttermilk, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Line two 9 x 1 1/2-inch round baking pans with foil.
Combine flour, baking powder and salt in an egg mixer bowl.
Beat eggs on high speed of electric mixer for 4 minutes or until thick and lemon colored.
Gradually add the 1 1/2 cups of sugar and beat 4 minutes.
Add dry ingredients to egg mixture, beating on low speed just until combined.
Heat the buttermilk and butter just until butter melts.
Add milk mixture, beating on low speed until combined.
Pour into pans.
Bake in a 350Β° oven for 25 to 30 minutes.
Cool completely.
Remove from pans.
Cut layers in half horizontally for a total of 4 layers.
π· Perfect Pairings
Complete your meal with these
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