Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, italian cream cake. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Pour batter into the prepared pans. I came here looking to find my lost Italian Cream Cake recipe, this is it! But the special extra here is the butter instead of shortening called for in the other receipies.
Italian Cream Cake is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Italian Cream Cake is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook italian cream cake using 17 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Italian Cream Cake:
- Make ready 1 box white cake mix
- Make ready 1 (3.4 box) vanilla pudding
- Prepare 4 large eggs
- Get 1 1/4 cups buttermilk
- Prepare 1/4 cup vegetable oil
- Get 2 tbs sour cream
- Take 1 tsp mayonnaise
- Make ready 2 tsp vanilla
- Make ready 1 cup chopped pecans
- Get 2 cups coconut flakes
- Take Icing
- Get 1 (8 oz) cream cheese
- Prepare 1/4 stick butter
- Make ready 1 tsp vanilla
- Get 2 1/2 cups powder sugar
- Get 1 cup crushed pecans
- Take 1 cup coconut flakes
Sift the flour and baking soda together and set aside. Despite the name, this Italian cream cake is a Southern specialty that is thought to have originated in Texas. The moist buttermilk cake is baked with pecans and coconut and then topped with a delicious cream cheese frosting. In a mixing bowl, beat cream cheese, butter; and vanilla with an electric mixer on medium speed until light and fluffy.
Instructions to make Italian Cream Cake:
- Pre heat oven 350. Beat the first 8 ingredients at medium speed till will mixed 2-3 minutes.
- Stir in pecans and coconut. Pour into a greased bundt pan.
- Bake 40 minutes or until sticking a tooth pick in and come out dry. Cool 10 minutes until removing from pan.
- Icing. For the frosting, add the butter and cream cheese in a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add the powder sugar and vanilla. Once combined, turn the mixer up to medium and beat for another two minutes. Now add pecans & coconut and mix for another minute. Spread onto cooled cake and serve. Store in refrigerator for up to 5 days!
- Ready to serve and ENJOY!
The moist buttermilk cake is baked with pecans and coconut and then topped with a delicious cream cheese frosting. In a mixing bowl, beat cream cheese, butter; and vanilla with an electric mixer on medium speed until light and fluffy. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. In another bowl, beat egg whites until stiff peaks form. In the bowl of a standing mixer, cream butter until smooth and fluffy.
So that is going to wrap it up for this exceptional food italian cream cake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
