Italian Cream Cake
Italian Cream Cake is an moderately easy dinner. Made with 1 stick butter, 1/2 c. wesson oil, 2 c. sugar, 5 eggs, separated and 1 c. buttermilk, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Cream butter, oil and sugar.
Add egg yolks, one at a time, beating after each addition.
Stir baking soda into buttermilk. Add sifted flour into batter, alternating with buttermilk mixture. Add vanilla, coconut and chopped nuts.
Beat egg whites and fold into mixture.
Pour into a greased and floured 9 x 13-inch cake pan for a sheet cake or 3 (8 or 9-inch) layer pans.
Bake at 325Β° for 45 minutes.
Cool and ice.
π· Perfect Pairings
Complete your meal with these
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