Ingredients for Italian Cream Cookie Sheet Cake With Cream Cheese Icing
- 1 cup Crisco
- 3 cups cake flour
- 1 teaspoon baking soda
- Eggs
- 2 cups granulated sugar
- ½ cup margarine
- 1 teaspoon vanilla extract
- Flaked Coconut
- 1 cup chopped pecans (or nuts of your choice)
- 1 cup buttermilk
- Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- 3 cups powdered sugar
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How to Make Italian Cream Cookie Sheet Cake With Cream Cheese Icing
- Preheat oven to 350°F (175°C). Grease and flour a 15x10 inch jelly roll pan.
- In a large bowl, cream together 1 cup Crisco, ½ cup margarine, and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, until well combined.
- In a separate bowl, whisk together 1 teaspoon baking soda and 1 cup buttermilk.
- Gradually add the dry ingredients (3 cups cake flour) to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Stir in 2 cups shredded coconut, 1 cup chopped pecans, and 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **For the Cream Cheese Frosting:** In a large bowl, beat together 8 ounces cream cheese (softened), ½ cup margarine (softened), 3 cups powdered sugar, 1 teaspoon vanilla extract, and ½ cup chopped pecans until smooth and creamy.
- Spread the frosting evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
359g
Fat
91g
Carbs
38g
