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. flour, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Beat butter at medium speed with mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and soda.
Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla, coconut and pecans.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350Β° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans or wire racks 10 minutes. Remove from pans.
Let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
π· Perfect Pairings
Complete your meal with these
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