Italian Cream Cake Recipe
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Category: |
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Ingredients: |
Ingredients: Cream Cheese Icing
1 Tbsp. light butter
1 – 8 oz. pkg cream cheese
1 lb pkg powdered sugar
1 tsp. vanilla
Cake:
Vegetable Cooking Spray
2 cups sugar
½ cup butter, softened
2 egg yolks
2 cups all-purpose flour
1 tsp. baking soda
1 cup low fat buttermilk
½ cup chopped pecans (optional)
1 tsp coconut extract
1 tsp. vanilla extract
6 egg whites, at room temperature
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Directions: |
Directions:1. Prepare cream cheese icing: Cream butter and cream cheese at high speed of a mixer until fluffy. Add sugar and beat at a low speed until well blended. Add vanilla. Beat well. Cover and chill
2. Coat bottom of 3 (9 in.) round pans or 2- 10 in. pans
3. Line bottom of pan with wax paper, spray and dust with flour
4. Combine: sugar and butter in a large bowl. Beat on medium speed of mixer until well blended.
5. Add egg yolks, 1 at a time, beating well.
6. Combine 2 cups of flour and soda. Stir well.
7. Add flour mixture to creamed mixture alternating with buttermilk. End with buttermilk.
8. Stir in pecans and extracts.
9. Beat eggs whites at high speed of a mixer until stiff peaks form.
10. Fold egg whites into batter.
11. Pour batter into prepared pans.
12. Bake at 350 for 23 minutes. Let cool for 5 minutes. Loosen and remove pan. Cool on a wire rack.
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