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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a simple version of an Italian Cream Cake that is so buttery that it melts in your mouth. Ingredients:
2 cups sugar |
1 cup (2 sticks) butter, softened |
5 eggs, separated |
1 tsp. baking soda |
1 cup buttermilk |
2 cups cake flour |
1 cup flaked coconut |
1 tsp. vanilla |
1 cup chopped pecans |
icing |
1 1/2 lbs. powdered sugar |
1 pkg (8 oz.) cream cheese, softened |
1/2 cup (1 stick) butter, softened |
1 1/2 tsp. vanilla |
milk to moisten (2 - 3 tbl) |
Directions:
1. Preheat oven to 325 degrees
2. Spray a quarter sheet cake pan (14 x 10) with non-stick spray
3. Whip egg whites until stiff
4. In a large bowl cream sugar and butter.
5. Add egg yolks one at a time beating after each addition.
6. Dissolve baking soda in buttermilk
7. Add 1/2 buttermilk, 1/2 flour to butter/sugar/egg mix, beat well
8. Add remaining buttermilk and flour, beat well
9. Fold in coconut, vanilla egg whites and nuts.
10. Pour into pan.
11. Bake 45 minutes or until toothpick inserted in the center comes out clean.
12. Icing:
13. Mix butter and cheese.
14. Add sugar, vanilla and enough milk to moisten to a spreading consistency
15. Ice completely cooked cake.
16. I garnish with coconut and chopped pecans.
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