Old Pecan Streets Italian Cream Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Yields:
-
1 two-layer cake
- Serves:
- 12
ingredients
-
Cake
- 236.59 ml margarine
- 473.18 ml white sugar
- 5 egg yolks
- 473.18 ml flour
- 4.92 ml baking soda
- 236.59 ml buttermilk
- 236.59 ml walnuts
- 177.44 ml coconut
- 4.92 ml vanilla
- 5 egg whites
-
Icing
- 78.78 ml butter
- 340.19 g cream cheese
- 1182.95 ml powdered sugar, sifted
- 4.92 ml vanilla
directions
- Grease and flour 2 nine-inch round pans.
- In a large mixing bowl, cream margarine with white sugar.
- Add the egg yolks one at a time, beating after each addition.
- Sift together flour and soda.
- Alternate adding the dry ingredients into the creamed mixture with buttermilk.
- Add the walnuts, coconut, and vanilla.
- Beat the egg whites until stiff and fold them into the batter.
- Pour the batter into the cake pans and bake for 45 minutes in a 350-degree oven.
- Remove from oven and allow to cool.
- While cake is cooling, make the cream cheese icing.
- Cream butter with cream cheese.
- Add powdered sugar; mix well.
- Add vanilla and beat until smooth.
- Place one cake layer on a cake plate, and ice the top.
- Cover with the second cake layer.
- Ice the sides and top of the cake.
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RECIPE SUBMITTED BY
Colean
Georgetown, Texas