Thursday, February 21, 2013

Italian Creme Bundt Cake

I made this for when Carrie and DeWayne Jones and family came for dinner a week or so ago. It was very good and very easy to put together. The frosting was wonderful!

ITALIAN CREME BUNDT CAKE

added by Yolanda Stewart on Just a Pinch

 
2 c white flour

2 c sugar

1 stick butter

1/2 c shredded coconuts

1 c finely chopped walnuts

5 egg whites [beat for stiff peaks]

5 egg yolks

1 c buttermilk

1 1/2 tsp vanilla

1 tsp baking soda

1 Tbsp baking powder [optional]

CAKE ICING

8 oz cream cheese

1/2 c whipping cream

1/2 c chopped nuts

4 c powdered sugar

1/2 c coconut, shredded

 

Pre-heat oven to 350 degrees.

Cream butter with sugar and add vanilla.  Separate the eggs. Beat the whites until soft peaks form - and set aside. Cream the egg yolks, butter and sugar. Set them aside.

 In a separate bowl combine dry ingredients: Sifted flour, baking powder and the baking soda. [it doesn't call for baking powder but I like my cakes to stand high]  Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).

Next mix in walnuts and coconut. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern. Spoon the batter into your greased bundt pan making it as even as you can. Bake for about 60 minutes until the cake seems firm

Let it cool for 20 minutes.

For the Icing: With a hand blender cream the cream cheese with the 1/2 cups of whipping cream. Add powder sugar. Blend. Pour generous amount on cake. Sprinkle Coconuts and top off with chopped walnuts. Again drizzle more icing on top on nuts and coconuts. Refrigerate the cake until you are going to slice and serve!

 

No comments:

Post a Comment