Ingrédients pour Italian Cream Cake
- 1 cup (2 sticks) softened margarine
- Baking Soda
- 1 cup (2 sticks) shortening
- Buttermilk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Eggs
- Pecans
- 3 cups all-purpose flour
- 2 cups shredded coconut
- 8 ounces cream cheese (softened)
- Powdered Sugar
- 1 cup chopped pecans or walnuts
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Comment préparer Italian Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round baking pans.
- Cream together 1 cup (2 sticks) softened margarine and 1 cup (2 sticks) shortening until light and fluffy.
- Gradually add 3 cups granulated sugar, beating until smooth.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 1/2 cups buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Stir in 1 teaspoon vanilla extract.
- Fold in 2 cups shredded coconut and 1 cup chopped pecans or walnuts.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Divide the batter evenly among the prepared pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While cakes are cooling, prepare the frosting: Beat together 8 ounces cream cheese (softened), 1 cup (2 sticks) softened margarine, and 3 cups powdered sugar until smooth.
- Add 1 teaspoon vanilla extract and beat until light and fluffy.
- Frost the cooled cake layers and sprinkle the sides and top with finely chopped pecans or walnuts.
Nutrition Information (Approximate per serving)
Sodium
214 g
Sugar
3932g
Fat
1131g
Carbs
407g
