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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from The Aguilera Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour (Italian flour if available)
1 tsp baking soda

2 cups sugar
1 stick butter
1 1/2 tsp vanilla
5 eggs (separated)
1/2 cup light olive oil

1 cup buttermilk
1/2 cup shredded coconut
1 cup finely chopped walnuts

Icing:
8 oz cream cheese
8 oz mascarpone cheese
1 stick butter
2 tsp buttermilk
2 tsp vanilla
4 tsp creme de cacao (optional)
2 cups powdered sugar



Directions:
Directions:
Preheat oven to 350º. Grease and flour 3 round cake pans.

In a small bowl, combine flour and baking soda. Set aside.

In a separate large bowl, cream butter with sugar and then add vanilla. Next add 5 separated egg yolks and 1/2 cup olive oil. Beat until fluffy.

Add flour mixture to the cake mixture, alternating with buttermilk. Start and end with flour. Mix in walnuts and coconut.

In another bowl, beat egg whites until stiff peak forms. Gently fold in the egg whites by making a figure 8 pattern. Spoon batter into the 3 pans as evenly as you can.

Bake until golden brown about 30-60 minutes. Cool. Remove from pans and brush crumbs off.

Cream the icing ingredients in this order: cheeses, butter, buttermilk, vanilla, creme de cacao and powdered sugar. Assemble layers and ice cake. Decorate the sides with chopped walnuts or coconut.

Refrigerate until ready to serve.

 

 

 

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