Sunday, September 25, 2011

Italian Cream Cake

This is an awesome, impressive cake. I make it in a sheet cake pan and it serves a lot. It takes a little bit of work to get it made, but it is worth the effort if you need to bring an impressive cake somewhere. The original recipe is from Pioneer Woman, but I've changed it a bit.
Italian Cream Cake
cake:
1 stick butter
1 c. oil
1 c. sugar
5 eggs (separated)
3 t. vanilla
1 c. coconut
2 c. flour
1 t. baking soda
1 t. baking powder
1 c. buttermilk (to substitute: add milk to 1 T. vinegar to make 1 c. let sit for a few minutes before using)
First beat the egg whites until stiff. Then, in another a bowl, cream together butter, oil, and sugar for 3 minutes. Add 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. Pour into a well greased sheet cake pan or jelly roll pan, then sprinkle the top of the batter evenly with 2 tablespoons of sugar. Bake in preheated oven for 20 minutes, or until toothpick comes out clean. Remove from oven and allow to cool.
frosting:
3 boxes of 8 oz. cream cheese
1 1/2 sticks butter
3 t. vanilla
1 bag plus 1/2 bag of 2 lb powdered sugar
1 1/2 c. chopped walnuts
1 1/2 c. coconut
First toast the walnuts by spreading them on a cookie sheet and toasting for 8 minutes at 350. Watch that they don't burn. Then cream the butter and cream cheese. Add the vanilla. Then add in the powdered sugar. Finally add in the coconut and walnuts. Spread on the cooled cake.

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