This amazing Italian Cream Cake recipe has so much flavor from chopped pecans, coconut, cream cheese frosting and more! 2 sticks (1 cup) (226g) unsalted butter - Let the butter sit out for approximately 10 minutes. It should feel cool to the touch
For cake: Cream butter, shortening and sugar. Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk. Add sifted flour into batter, alternating with the buttermilk mixture. Add vanilla, coconut and chopped pecans. Beat egg whites and fold into batter.
Step 1 Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut. Advertisement
I came here looking to find my lost Italian Cream Cake recipe, this is it! I use Pecans instead of Walnuts, they are sweeter, and a touch of almond extract 1/4 tsp. But the special extra here is the butter instead of shortening called for in the other receipies. MMMMMM and better for you!