This Italian Cream Sheet Cake is so delicious, and it turns out really pretty. It’s a great dessert to serve for the holidays. So let’s get started…
Pre-heat your oven to 325 degrees and take 3 9-inch cake pans, and grease and flour them in a large mixing bowl. Add one stick of butter at room temperature and half a cup of shortening, and beat this until it’s nice and fluffy. Then add 2 cups of sugar and beat together well.
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Now, separate 5 eggs add the egg yolks one at a time and blend well after each one, then add one teaspoon of vanilla and beat this together well. In another bowl, add two cups of flour and one teaspoon of baking soda, and stir this together.
Add some of this to your butter mixture and mix together well, then take one cup of buttermilk and pour some of it into the mixture and blend together. And repeat the process add some more of the flour mixture and blend together, and then pour in some more of your buttermilk and blend together. do this until you’ve added all of the flour and buttermilk, then add one cup of flaked coconut and one cup of chopped pecans, and fold these in.
In another bowl, add your 5 egg whites and beat until stiff peaks are formed, then fold it into the batter and evenly pour the batter into your three prepared pans. Bake in the oven for about 25 minutes, then remove from the oven and let them cool completely.
while the cakes are cooling let’s make the icing: So in a large mixing bowl add 2.8 ounce packages of cream cheese at room temperature, two sticks of butter at room temperature, and 2 teaspoons of vanilla, and beat this together well.
Then add 2 pounds of powdered sugar, and beat until it’s smooth and creamy. Once the cakes have cooled ice them and then press chopped pecans on the side, and sprinkle some on top and that’s it. A delicious Italian Cream Sheet Cake this is sure to be a hit at your holiday parties. In the next page, we have the instructions for one pan version, so make sure to check it out by pressing the NEXT PAGE button below.