Italian Cream Cake Recipe


°all-purpose flour)

°1 stick (4 ounces) butter (soft)

°1/2 c shortening

°2 cups of sugar (granulated)

°1 cup buttermilk

°1 1/2 teaspoons of vanilla extract

°1c of coconut

° 1 cup pecans or walnuts (chopped, divided)

+ Frosting:

°1 packet of 8 ounces

° cream cheese (soft)

°1 stick (4 oz) butter

°1 box (1 pound) icing sugar (about 3 3/4 cups unsifted)

°1 teaspoon of vanilla

°1 to 2 t of milk or cream


°1/4 cup pecans or walnuts (chop)

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Heat barbecue to 350 F. Spread and flour three 8-inch cake container. Separate the five eggs by putting the egg whites in a treated steel or glass bowl. Pound egg whites to firm apex structure; set aside.Consolidate flour and pop in bowl; Mix well and put away. In an immense bowl with an electric blender, beat 1 stick spread and lessen until cushy; mix in granulated sugar and cream with margarine combination until light and fleecy. Add the egg yolks and beat well. Add the flour and cream soft drink blend of course with the buttermilk. *Mix in 1 1/2 teaspoons vanilla. Add 1 cup coconut and 1 cup cleaved walnuts. Merge egg whites. Fill 3 organized cake container; heat on preheated barbecue for 25 to 30 minutes or until a toothpick implanted in the hearth shows reality. beat in icing sugar. On the off chance that the icing is particularly firm, beat in limited quantities of cream or milk to accomplish a fair consistency. Spread over cake layers, then, at that point, top with 1/4 cup slashed walnuts and 1/4 cup coconut, whenever wanted. See beneath for toasting rules. *To switch between dry trimmings and buttermilk, mix in 33% of flour, then around 50% of the buttermilk. Mix in one more third of the flour and rest of the buttermilk. Add the remainder of the flour likewise mix well.

Enjoy !

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