@amber_recipes: Italian Cream Cake (I have had many Italian Cream Cakes, but this is hands down the best ever!! It took a few bakings to get it perfected to the perfect texture and taste.) ~~Ingredients ~~ **Cake 5 large eggs, separated (yolks from whites) 2 cups Dixie Crystal extra fine granulated sugar 2 cups All purpose flour*measured correctly 1 teaspoon baking soda 1 teaspoon pure vanilla extract 1 teaspoon coconut extract 1/4 cup vegetable shortening 1/4 cup vegetable oil (this insures moisture) 1 stick room temperature butter (not margarine) 1 cup buttermilk 1 1/3 cup Bakers sweetened coconut 1 cup chopped pecans **Cream Cheese Icing 1 1/2 packages Philadelphia Cream Cheese 1 1/2 stick butter (not Margarine) 1 3/4 boxes Confectioners Sugar 2 teaspoons pure Vanilla Extract 1 cup chopped Pecans ~~Instructions ~~ **For cake: Separate eggs, set aside, cream butter and shortening together, add sugar and beat, add egg yolks one at a time and beat, add flour, baking soda, buttermilk and vegetable oil, then beat again, add vanilla and coconut extract and beat. Whip egg whites with hand blender til peaked. Add coconut, pecans and egg whites. Fold into batter, do not beat, it will deflate the egg white. Spray 3 cakes pans with a Bakers Joy, deivide batter into 3 cake pans. Bake @ 350 degrees for 30 to 35 minutes depending on the oven. Let cool completely before Icing. **Icing Add cream cheese and butter into a stand mixer and beat well til combined. Slowly add in powdered sugar and beat well, add Vanilla extract at the end, beat and then fold nuts into batter. Note...Ice your cake and enjoy. This cake can be frozen if desired. I slice mine into individual slices and wrap in Saran Wrap then place in freezer bag. Remove and thaw when you want another slice, still delicious.

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Tuesday 02 December 2025 03:15:00 GMT