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It Bakes Me Happy

October 2, 2011 By Emily Leave a Comment

Italian Cream Cake

Filed Under: cake, dessert, holiday Tagged With: cream cheese, nuts, pecans, sweets

Bake up a delicious Italian Cream Cake for your next family get together or party and watch it disappear!
Italian Cream Cake
Yesterday our neighbors celebrated their 50th Wedding Anniversary with a cookout and around here my hubby’s mom is famous for her Italian Cream Cakes, so they asked her to bake one for them. She agreed, but since she would be out of town on vacation this took some creative thinking. Monday she baked two cakes and froze them and then Thursday night I placed them in the oven (no it wasn’t on) overnight to thaw. So Friday while my sweet girl was napping I had some frosting to make and some cakes to assemble. The great thing about this cake is that it does freeze and still turn out fantastic, plus the frosting is super easy to make. Next time you need a dessert and you’re running low on time you can whip one or two of these up a few days in advance. Just pop the cakes in the freezer until the day before, thaw when ready and once you frost them, viola! So now that you have cream cake on the brain, here is the recipe. Enjoy and happy baking!
Print

Italian Cream Cake

Prep 20 mins

Cook 35 mins

Total 55 mins

Author Emily

Yield 1 cake

Ingredients

For the cake:

  • 1 stick margarine
  • 1 c crisco
  • 2 c sugar
  • 5 egg yolks
  • 1 c buttermilk
  • 1 small bag coconut
  • 2 c flour
  • 1 tsp soda
  • pinch salt
  • 1 tsp vanilla
  • 1 c nuts, chopped
  • 5 egg whites, beaten

For the frosting:

  • 1 lb powdered sugar
  • 1 stick butter, softened
  • 1 pkg (8 oz.) cream cheese, softened
  • 1 tsp vanilla
  • 1/2 c chopped pecans

Instructions

For the cake:

  1. In a large bowl whisk together the dry ingredients and set aside.
  2. In the bowl of your mixer cream the sugar and shortening add the egg yokes and dry ingredients alternately with the buttermilk and vanilla.
  3. Beat the egg whites till stiff and fold into the batter with the nuts and coconut.
  4. Divide the cake batter between 3, 9" pans, bake at 350º for 30-35 minutes.

For the frosting:

  1. Combine the first 4 ingredients in your mixer and blend until smooth, then incorporate the nuts. Spread 1/3 of the frosting on the bottom layer and top with the next cake, repeat and finish with the last 1/3 of frosting.

Courses cake, dessert

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Hi I'm Emily the girl behind It Bakes Me Happy. I have a serious sweet tooth and an ever growing love of spending time in the kitchen. Read More…

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