Old Pecan Street Italian Cream Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter
2 cups white sugar
5 egg yolks
2 cups flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
1 cup chopped walnuts
1 cup coconut
5 egg whites
Cream Cheese Frosting
1/3 cup butter
12 oz. cream cheese
5 cups powdered sugar
1 tsp. vanilla
1 cup chopped walnuts
1 cup coconut
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Directions: |
Directions:Grease and flour 2 9" round cake pans. In a large mixing bowl cream butter, sugar. Add 1 egg yolk at a time, beating after each addition . Stir together flour and baking soda. Alternate dry ingredients into creamed mixture with buttermilk. Beat egg whites until stiff. Fold into batter. Pour batter into the prepaed cake pans. Bake in a 350º oven about 45 minutes or until done. Allow to cool completely.
While cake is cooling make icing. Cream butter with cream cheese. Add powdered sugar 1 cup at a time. Add vanilla and beat until smooth. Keep at room temperature until ready to frost cake. Frost cake and refrigerate. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:45 minute |
Personal
Notes: |
Personal
Notes: Although the core recipe originates from the Old Pecan Street Cafe in Austin, Texas I have made a few changes to make it my own. It is by far one the family's favorites. (I once received one for my birthday that Mike's mother hand carried on a flight from Austin to El Paso. This was back in the day before the airport security we now experience.) The recipe was published in the Austin Alamanac in the 80's
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