BEST PUMPKIN PIE BARSCRUST/TOPPING:1 ½ c. flour½ c. light brown sugar½ t. baking soda½ t…
Italian Cream Cake
| Italian Cream Cake | Print |
Recipe By: Alice Morrow
ITALIAN CREAM CAKE
Ingredients
- 1 c. butter, softened
- 2 c. sugar
- 5 eggs, separated
- 2 ½ c. flour
- 1 t. baking soda
- 1 c. milk
- ½ c. finely chopped pecans
- 1 (3 ½-oz.) can flaked coconut
- 1 t. vanilla
- ½ t. cream of tartar
- 3 T. light rum
- CREAM CHEESE FROSTING
Instructions
- Grease and flour 3-9” round cake pans. Line with wax paper and grease paper.
- Cream butter. Add sugar, beating well with electric mixer. Add yolks, one at a time, beating after each addition.
- Combine flour and baking soda. Add to cream mixture, alternating with milk, beginning and ending with flour.
- Stir in pecans, coconut and vanilla.
- Beat egg whites (at room temperature) at high speed with clean and dry mixer, until foamy. Add cream of tartar and beat until stiff peaks form. Gently fold into batter.
- Pour batter into prepared pans. Bake 350 for 25-30 minutes until wooden pick inserted comes out clean. Let cool in pans for 10 minutes. Remove from pans; peel off wax paper and cool completely on wire rack. Spread Cream Cheese Frosting between layers, on top and sides.
| Italian Cream Cake | Print |
Recipe By: Alice Morrow
Cream Cheese Frosting:
Ingredients
- 1 (8-oz.) pkg. cream cheese, softened
- ½ c. butter, softened
- 1 (16-oz.) pkg. powdered sugar, sifted
- 1 c. chopped pecans
- 2 t. vanilla
Instructions
- Combine cream cheese and butter, beating until smooth.
- Gradually add powdered sugar and beat until light and fluffy.
- Stir in pecans and vanilla.
- Ice cake.
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