Ingredients for Old Pecan Streets Italian Cream Cake
- 1 cup (2 sticks) softened margarine
- 2 cups granulated sugar
- 4 large egg yolks
- 2 1/2 cups all-purpose flour
- Baking Soda
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1 cup (2 sticks) softened butter
- 8 ounces softened cream cheese
- 4 cups powdered sugar
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How to Make Old Pecan Streets Italian Cream Cake
- Grease and flour two 9-inch round cake pans.
- Cream together 1 cup (2 sticks) softened margarine and 2 cups granulated sugar in a large mixing bowl until light and fluffy.
- Add 4 large egg yolks one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup chopped pecans, 1 cup shredded coconut, and 1 teaspoon vanilla extract.
- 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 between the prepared cake pans. Bake in a preheated 350°F (175°C) oven for 45-50 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 a wire rack to cool completely.
- While the cakes cool, prepare the cream cheese icing: Cream together 1 cup (2 sticks) softened butter and 8 ounces of softened cream cheese until smooth.
- Gradually add 4 cups powdered sugar, mixing until combined.
- Stir in 1 teaspoon vanilla extract and beat until light and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Frost the top with a generous layer of cream cheese icing.
- Top with the second cake layer and frost the entire cake with the remaining icing.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
339g
Fat
73g
Carbs
34g
