What’s your favorite part of Thanksgiving dinner? Is it the appetizers, sides, main course, or are you more of a dessert person? If you love dessert we highly recommend trying one of Holly Taylor, the RESA Texas State President’s favorite cakes to make for special occasions.
Italian Cream Cake
CAKE
- 1/2 cup butter-flavored shortening
- 1/2 cup butter softened
- 2 cups white sugar
- 5 eggs separated (room temperature)
- 3 teaspoons real vanilla extract
- 2 cups cake flour
- 1 1/2 teaspoons baking soda
- 1 cup real buttermilk (room temperature)
- 1 1/2 cup finely shredded sweetened coconut flakes
FROSTING
- 16 oz cream cheese room tempt.
- 1/2 cup butter softened
- 4 cups confectioners sugar
- 2 teaspoons vanilla
- 1 1/2 cups finely shredded sweetened coconut
- 1 1/2 cups pecans pieces
Directions:
- Preheat oven to 325.
- Grease and flour three 9-inch round cake pans. Set aside.
- In a large bowl cream together shortening, butter and sugar.
- Add egg yolks one at a time, beating well after each addition.
- In a separate bowl combine flour and baking soda.
- Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
- Stir in vanilla.
- In a separate bowl, beat egg whites until stiff peaks form.
- Fold egg whites into batter.
- Stir in coconuts and pecans.
- Pour batter into prepared pans and bake for 25-27 minutes.
- Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
- Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
- Stir in coconut and pecans.
- Frost & decorate cooled cake layers as desired
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