Homemade Italian Cream Cake


Ingredients:
For the cake:
  • 1 stick (8 tbsp) salted butter, softened to room temp.
  • 1/2 cup vegetable shortening (Crisco)
  • 2 cups sugar
  • 5 egg yolks
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 5 beaten egg whites
  • For the frosting: 
  • 1 stick (8 tbsp) salted butter, softened to room temp.
  • 1 (8 oz.) block cream cheese, softened to room temp.
  • 1 teaspoon vanilla extract
  • 1 small (16 oz) box powdered sugar
  • shredded sweetened coconut and chopped pecans
Directions:
  1. Preheat oven to 325f degrees.
  2. Spray a 9×13 baking dish with nonstick cooking spray (like Baker’s Joy.)
  3. In a large mixing bowl (or in the stand of an electric mixer) mix together butter, shortening and sugar until smooth.
  4. Add in egg yolks one at a time, mixing with an electric hand mixer or stand mixer after each egg, until blended.
  5. In a small bowl mix together buttermilk, vanilla extract and baking soda.
  6. Add 1/2 a cup of flour at a time, and 1/4 of the buttermilk mixture,
  7. Repeat this until flour is added and buttermilk mixture is added. Blend well with hand mixer or stand mixer each time you add an ingredient.
for full instructions you can go to :    https://www.thecountrycook.net

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