How To Make Italian Cream Cake?
Very delicious cake!
Ingredients
- ½ cup chopped pecans
- ½ cup margarine softened
- ½ cup shortening
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup chopped pecans
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 ⅓ cup flaked coconut
- 2 cups white sugar
- 5 egg yolks
- 2 cups all-purpose flour
- 5 egg whites
- 8 ounces of cream cheese
- 4 cups confectioners’ sugar
Directions
Step 1:Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
Step 2:Beat the egg whites to stiff peaks.
Step 3:In a large bowl, beat 1/2 cup margarine and shorten until fluffy. Add the white sugar and beat until fluffy. Beat in the egg yolks. Combine flour and baking powder and stir into creamed mixture alternately with the buttermilk; mix well after each addition. stir in 1 teaspoon of vanilla, coconut, and 1 cup of pecans. Fold in the stiffly beaten egg whites. Spoon into the prepared ramekins.
Step 4:bake for 25 to 40 minutes. leave to cool in the tin for 10 minutes. Leave to cool completely on a wire rack.
Step 5:Combine cream cheese, 1/2 cup margarine, icing sugar, and 1 teaspoon vanilla in a mixing bowl. Beat until smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup of pecans can be stirred into the frosting or sprinkled on the cake after it is frosted.
