The ultimate Italian cream cheese cake.????????????
1 cup of butter
2 cup sugar
5 eggs separated
2 cups of all-purpose flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1cup of buttermilk
1. cup of chopped pecans toasted
1 cup of flaked coconut toasted
1 teaspoon of butter extract flavorings
separate the eggs beat the white until it's nice and fluffy
frosting- 1/8 oz pack of cream cheese ,one stick of butter, 2 cups of powdered sugar one cup of coconut toasted ,one cup of chopped pecans, teaspoon of butter extract and one teaspoon of vanilla extract.
bake on 350 for 25 to 35 minutes
How to make: Italian Cream Cake
The Best Homemade Italian Cream Cake with Butter Cream Cheese Frosting recipe is a moist cake with sweetened coconut and chopped pecans!
FULL RECIPE HERE:
“ITALIAN CREAM CHEESE CAKE????”
ITALIAN CREAM CHEESE CAKE
Hello ???? Everyone!! Teresa made a ITALIAN CREAM CHEESE CAKE Enjoy the video. Then try it out☺️
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Ingredients:
1 cup coconut
5 eggs separated
1/2 c butter
1/2 cup shortening
2 cups sugar
3 teaspoons vanilla extract
2 cups flour
1.5 teaspoons baking powder
Italian cream cake
Italian cream cake- 2 cups of all-purpose flour, one teaspoon of baking soda ,1/2 teaspoon of baking powder, 1 cup of butter softened ,1 1/2 cup of sugar ,half a cup of brown sugar ,two teaspoons of vanilla extract, 1/2 teaspoon of almond extract ,6 large eggs ,one cup of buttermilk, 2 cup sweetened coconut 1/2 cup pecan pieces ,1/2 cup of walnuts ,equal to one cup of any kind of nuts your choice.
cream cheese frosting- 2 8oz cream cheese ,one cup of unsalted butter ,4 cups of powdered sugar ,1/2 teaspoon of pure almond extract ,two teaspoons of pure vanilla extract, one cup of coconut toasted and 1/2 cup of pecans.
bake on 350 for 30 minutes.
Italian Cream Cake
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Email me at: carriescozykitchen@gmail.com
Carrie Redding
% Carrie's Cozy Kitchen
P.O. Box 28884
Jacksonville, FL 32226
OLD SCHOOL ITALIAN CREAM CAKE ???? (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
Every Friday night after i get home from work
i make a cake,it sits on my counter for my neighbors,friends and relatives to enjoy if they stop by and visit
This weeks cake is a Texas invention and southern staple
ITALIAN CREAM CAKE:
Ingredients
CAKE
1/2 cup butter-flavored shortening
1/2 cup butter softened
2 cups white sugar
5 eggs separated (room temperature)
3 teaspoons real vanilla extract
2 cups cake flour
1 1/2 teaspoons baking soda
1 cup real buttermilk (room temperature)
1/2 cup finely shredded sweetened coconut flakes
FROSTING
16 oz cream cheese room tempt.
1/2 cup butter softened
4 cups confectioners sugar
2 teaspoons vanilla
1/2 cups finely shredded sweetened coconut
1/2 cups pecans pieces
Instructions
Preheat oven to 325.
Grease and flour three 9-inch round cake pans. Set aside.
In a large bowl cream together shortening, butter and sugar.
Add egg yolks one at a time, beating well after each addition.
In a separate bowl combine flour and baking soda.
Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
Stir in vanilla.
In a separate bowl, beat egg whites until stiff peaks form.
Fold egg whites into batter.
Stir in coconuts
Pour batter into prepared pans and bake for 25-27 minutes.
Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
Stir in coconut and pecans.
Frost cake even between each layers
Add toasted pecans and toasted coconuts to the garnish the cake if desired.Store in the fridge. Remove and let come to room temperature before serving
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