" Italian Cream Sheet Cake

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Italian Cream Sheet Cake

Ingredients

  • Cake:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 5 eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon shredded coconut
  • 1 cup pecans, roughly chopped
  • Icing:
  • 1 cup (2 stick) unsalted butter, room temperature
  • 1 (8 oz.) package cream cheese, room temperature
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup pecans, roughly chopped
  • 1/4 teaspoon salt 

Preparation


  • heat kitchen appliance to 350º F and gently grease a jelly roll baking sheet with butter or non-stick spray.
  • in an exceedingly medium bowl, whisk along flour, bicarbonate and salt, then put aside.
  • in an exceedingly massive bowl or mixer, cream along butter and sugar for 4-5 minutes, or till downy and lightened in color.
  • Add eggs and beat till totally incorporated, then combine in seasoner.
  • starting and ending with the dry ingredients, alternate between adding flour mixture and milk mixture to ready-mix, mix till simply incorporated.
  • Fold in coconut and pecans, then pour batter into lubricated baking sheet.
  • Place in kitchen appliance and bake for 17-20 minutes, or till strip inserted in center comes out principally clean. take away from kitchen appliance and let cool
  • begin ice by creaming butter and cheese along in an exceedingly massive bowl or mixer. 3-4 minutes, or till downy.
  • operating bit by bit, add in granulated sugar and salt, mix till combined, then hammer in seasoner and cut coconut.
  • Frost cake and high with cut pecans. Slice, serve and enjoy!

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