Close
Ingredients
| cake flour: 2 tsp |
| salted butter: 1/3 cup (softened) |
| granulated sugar: 4 cups |
| eggs: 2 (yolks, large) |
| cake flour: 2 cups |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| low fat buttermilk: 1 cup |
| pecans (chopped): 1/4 cup (toasted) |
| coconut extract: 1 tsp |
| vanilla extract: 1 tsp |
| eggs: 6 (large) |
| salted butter: 1 Tbl |
| low fat cream cheese: 1/2 cup |
| powdered sugar (unsifted): 3 1/2 cups |
| vanilla extract: 1 tsp |
Italian Cream Cake
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
25 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350.
- Coat bottoms only of 2 9" round cake pans with cooking spray.
- Line bottoms of pans with wax paper. Coat wax paper with cooking spray and dust with 2 tbs cake flour. Set aside.
- Place 1/3 cup butter in a large bowl and beat with mixer until creamy.
- Gradually add sugar, beating well.
- Add egg yolks, one at a time, beating well after each.
- Lightly spoon w cups flour into dry measuring cups and level with knife.
- Combine 2 cups flour, baking soda and salt, stir well.
- Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour.
- Stir in pecans, coconut extract and 1 tsp vanilla.
- Beat egg whites with a mixer at high speed until stiff peaks form, being careful not to overbeat.
- Fold egg whites into batter, pour batter into prepared pans.
- Bake for 23 minutes or until a toothpick inserted in center comes out clean.
- Cook in pans for 5 minutes on wire racks. Loosen cake layers from sides of pans and remove from pans.
- Remove and discard wax paper. Cool completely.
- To prepare frosting:.
- place 1 T butter and cream cheese in a large bowl.
- Beat with a mixer at high speed until fluffy.
- Gradually add powdered sugar , beating at low speed until smooth. Do not overbeat.
- Add 1 tsp vanilla, beat well.
- Place 1 cake layer on plate. Spread with 1/3 of frosting.
- Top with other cake layer and spread remaining frosting over top and sides of cake.