Italian Cream Cake
- Ready In:
- 1hr 8mins
- Ingredients:
- 18
- Serves:
-
20
ingredients
- Pam cooking spray (for Baking)
- wax paper
- 1⁄2 cup butter, softened
- 2 cups sugar
- 2 egg yolks
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk (low fat)
- 1⁄2 cup chopped pecans
- 1 teaspoon butter flavor extract
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 6 egg whites
- fresh lemon rind, strips (optional)
-
Cream Cheese Icing
- 1 tablespoon chilled light butter (DO NOT SOFTEN)
- 1 (8 ounce) package chilled light cream cheese (DO NOT SOFTEN)
- 1 lb powdered sugar, sifted
- 1 teaspoon vanilla extract
directions
- Prepare Cream Cheese Icing as follows, cover and Chill.
- Beat butter and Cheese at high speed until fluffy.
- Gradually add sugar, beat at low speed until blended.
- Add vanilla and beat well.
- TIP 1: Chill your mixing bowl (glass or metal) before you make Icing.
- TIP 2: Mix Icing only until sugar is blended.
- Mixing too much will make your icing too soft.
- Cake mix: Coat bottoms of 3- (9 inch) round cake pans with pam.
- (DO NOT COAT SIDES OF PANS) Line bottoms of cake pans with wax paper and coat with pam again.
- Dust with flour; set aside.
- In large mixing bowl, beat butter at medium speed until creamy; gradually add sugar,beat well.
- Add egg yokes one at a time; beat well after each yoke.
- In mixing bowl; combine flour and baking soda; stir well.
- Add half of flour mixture to butter mixture; blend.
- Add butter milk to butter mixture, blend.
- Add the other half of flour mixture to butter mixture, blend.
- Stir in pecans and next three ingredients.
- In a glass or metal mixing bowl; Beat egg whites at high speed until stiff peaks form (do not over beat).
- Fold egg whites into mixture.
- Pour batter into prepared pans.
- Bake a 350 degrees for 23 minutes.
- Cool in pans on wire racks for 5 minutes.
- Loosen cake layers from sides pan using a narrow metal spatula.
- Turn out onto wire racks and peel off wax paper, cool completely.
- Place first layer of cake on serving tray.
- Spread 2/3 cups of Icing over top.
- Place second layer on top of first one and repeat icing.
- Place third layer on top and spread remain icing over cake.
- Garnish with lemond rind strips if desired.
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RECIPE SUBMITTED BY
Kaccy G.
Artesia, NM
My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.