Rosalie’s Italian Cream Cake

NOTE:  This elegant cake is not only beautiful but delicious.  A great cake for you Easter dinner. 

Ingredients:

 
  • Butter
  • Flour
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • ½ cup butter
  • 2 cups sugar
  • ½ cup olive oil
  • 5 egg yolks
  • 2 cups all-purpose flour
  • 1 ½ teaspoon vanilla
  • 5 egg whites
  • 1 cup shredded coconut
  • 1 cup chopped pecan pieces
  • Cream Cheese Frosting
  • 1 stick butter
  • 2 (8-ounce) packages cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoon vanilla
  • 1/3 cup whole pecans
  • 1 to 2 teaspoons sugar
  • 3 maraschino cherries
  • ½ cup shredded coconut
Cuisine: Italian
Yield: 16 Servings
Rating:
1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.60 out of 5)
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Instructions:

  1.  Preheat oven to 325-degrees.  Butter and flour three 9-inch round cake pans; set aside.  Combine buttermilk and baking soda in a 2-cup measuring cup and allow room for the mixture to foam up; set aside.  In mixing bowl, beat the butter and sugar until light and fluffy.  Continue to beat on slow speed and add the olive oil slowly until blended and shiny.  Add egg yolks one at a time and beat well after each addition.  Add the buttermilk mixture and flour, alternately a little at a time, ending with flour.  Stir in vanilla and blend well.
  2. Clean beaters and beat egg whites until stiff.  Fold egg whites into the batter until completely blended.   Stir in the coconut and pecans.  Pour batter into prepared pans and bake in oven for 30 to 32 minutes.  Remove cakes and cool on racks for 5 minutes.  Loosen cakes from pans and cool on racks.
  3. Make the frosting by combining the butter and cream cheese in a large mixing bowl.  Beat on medium speed until well combined.  Add the powdered sugar and vanilla; beat until smooth and lump free.   Make the sugared pecans by placing pecans in small skillet with sugar.  Stir over medium-low heat constantly, until the pecans take up the sugar and are toasted.
  4. To assemble the cake, begin with the first layer, putting round side down on cake stand; frost with the cream cheese icing.  Continue with layers ending with round-side up.  Frost the top and sides of cake liberally with icing.  Place the cherries in center of the cake.  Place the coconut around the cherries up to about 3-inches out and around the cherries. Place sugared pecans all around edge of cake.  Makes 16 servings.