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You may also add chopped nuts to the cake batter. These solutions will then fill three PARCHMENT LINED 9-inch cake pans, and when baked at 325 for 25 minutes, will turn out a true light, springy version of Italian Cream Cake. If you like the original recipe, that’s great, but please, just don’t call it “Italian Cream Cake.”
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in the preheated oven for 30 to 35 minutes,…
These solutions will then fill three PARCHMENT LINED 9-inch cake pans, and when baked at 325 for 25 minutes, will turn out a true light, springy version of Italian Cream Cake. If you like the original recipe, that’s great, but please, just don’t call it “Italian Cream Cake.”
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour.
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