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Tuesday, December 15, 2015

Secret To A Perfect Italian Cream Cake...Family Tradition


The secret to my family's Southern classic cream cake is to FOLD the beaten egg whites in GENTLY. This makes a most delightful moist and scrumptious cake. Have a happy holiday! 2015

How To Make Italian Cream Cake...

  •  FOR THE CAKE:
  • 1 stick Butter
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 5 whole Eggs, Separated
  • 3 teaspoons Vanilla
  • 1 cup Coconut 
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 cup Buttermilk
  •  FOR FROSTING:
  • 2 packages (8 Oz) Cream Cheese
  • 1 stick Butter
  • 2 teaspoons Vanilla
  • 1 package 2 Lb Powdered Sugar
  • 1 cup Chopped Arkansas Pecans
  • 1 cup Sweetened, Flaked Coconut
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.

Beat egg whites until stiff. Set aside.

Cake:
In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
In a separate bowl, mix flour, baking soda, and baking powder.

Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then FOLD in egg whites, GENTLY!

Pour evenly into the three prepared pans. Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

Frosting:
In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped pecans and sugared coconut. Spread between layers and serve.

Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.