Italian Cream Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1/3 cup butter, softened
1 cup sugar
2 eggs
1/3 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup buttermilk
1/3 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/3 cup chopped pecans, toasted
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Directions: |
Directions:Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla (mixture will appear curdled). Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in pecans and coconut.
Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
Spread frosting between layers and over top and sides of cake. Sprinkle pecans over top of cake. Store in the refrigerator |
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Number Of
Servings: |
Number Of
Servings:16 |
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