Try this Karen's Upper Crust Italian Cream Cake recipe, or contribute your own.Suggest a better description
For cake: in large bowl of mixer, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Combine flour and baking soda and sift into reamed mixture, alternately with buttermilk. Stir in vanilla, pecans, and coconut. Bea egg whites until they form stiff peaks. Fold egg whites into batter. Divide cake batter equally between three, 9-inch greased and floured cake pans. Bake in preheated 325-degree oven for about 30 minutes, or until a toothpick inserted in center of cake comes out clean. Cool completely before icing.
For icing: Place butter in a large bowl of mixed and cream until lump free. Add cream cheese and vanilla and beat until well blended. Sift powdered sugar and add to creamed mixture. Beat at medium speed until smooth. Place first layer on plate and spread with icing. Top with 2nd layer and spread icing, finally top with 3rd layer and spread icing over the top and sides of the entire cake.
**We have found that 8-16oz of powdered sugar is adequate. 1.5lbs of powdered sugar is REALLY sweet, so you may want to add based on your own taste buds.
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|Serving Size: 1 Serving (4578g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6133 (61%)|
|Amt Per Serving||% DV|
|Total Fat 681.5g||909 %|
|Saturated Fat 398.1g||1991 %|
|Monounsaturated Fat 186.4g|
|Polyunsanturated Fat 39.6g|
|Cholesterol 3236.2mg||996 %|
|Sodium 120260.3mg||4147 %|
|Potassium 5008.6mg||132 %|
|Total Carbohydrate 853g||251 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 843.6g|
|Protein 152.3g||218 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10001
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