Italian Cream Cake


All good bakers, let’s have a moment of silence for the Italian cream cake’s awesomeness. All new bakers, join in too because you’ll be a pro once you get this baby on your table and enjoy the cheers (and empty plates) it brings. Rich, sweet and an amazing showstopper for any event, this cake is made totally from scratch.

INGREDIENTS
  • 1/2 cup butter softened
  • 1/2 cup vegetable shortening
  • 2 cups granulated sugar
  • 6 egg yolks
  • 2 cups self rising flour
  • 1 cup chopped pecans
  • 1 cup milk
  • 1 teaspoon vanilla
  • 16 ounces coconut about 2 cups shredded sweetened coconut
  • 6 egg whites beaten to stiff peaks
For the frosting:
  • 1/4 cup butter softened
  • 8 ounces cream cheese at room temperature
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans
INSTRUCTIONS
  1. Preheat the oven to 350. 
  2. Grease and flour 3 8-inch cake pans. Set aside. 
  3. In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.  
  4. Add the egg yolks and mix well. 
  5. Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk.
  6. Please visit Italian Cream Cake for full instructions.

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