Italian Cream Cake Recipe



° 2 c flour
° 1 t baking soda
° ½ c of butter
° ½ c lard
° 2 c of white sugar
° 5 eggs, separated
° 1 cup buttermilk
° 1 cup chopped pecans
° 1 can (3.5 oz) shredded coconut
° 1 tsp vanilla extract
° 1 pack (8 ounces) cream cheese
° ¼ c butter
° 3½ c icing sugar, or more to taste
° ½ c pecans, or to taste


Preheat grill 300 degrees F (150 degrees C). Grease three 9-inch cake pans around and line them with waxed paper.
Combine flour and carbonated drink in a bowl.
Beat 1/2 cup margarine and shortening in a bowl with an electric mixer until rich. Add sugar; beat to smooth. Add the egg yolks each in turn, beating well after each option. Add flour combination in 3 batches, replacing with buttermilk, whisking player momentarily after each addition.
Mix 1 cup walnuts, coconut, and 1 tablespoon vanilla concentrate into the batter.
Beat the egg whites with clean mixers in a glass, metal or earthenware bowl until the structure of the pinnacles is firm. Mix in the player. Isolated player at arranged container.
Cooking on a preheated grill Cool in the molds, about 5 minutes. Invert cakes onto cooling racks; leave to cool absolutely, 25 to 30 min.
Beat cream cheddar cheese and 1/4 cup cream cheese spread in bowl with electric mixer until smooth. Add the icing sugar and 1 tablespoon of vanilla concentrate; beat frosting until smooth.
Spread the layer of frosting between the cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 c walnuts on top.
Enjoy !

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