Cooking with Etta

We love food here at Wrinkled Records. Eating, cooking..all of it. Except maybe not so much the dirty dishes that follow, but that’s what dishwashers are for, right?

If you happened to be looking for a new baking project for the weekend, why not try Etta’s Italian Cream Cake? You’ll love it!

ITALIAN CREAM CAKE
2 CUPS ALL PURPOSE FLOUR
1 TSP BAKING POWDER
1 1/4 TSP BAKING SODA
1 1/4 TSP SALT
2 CUPS SUGAR
1 CUP BUTTERMILK
1/2 CUP CANOLA OIL
2 EGGS
1/2 STICK MELTED BUTTER
2 TSP VANILLA EXTRACT
1 TSP ALMOND EXTRACT
1 CUP COCONUT
1 CUP CHOPPED PECANS
INSTRUCTIONS
Sift together flour, soda, salt, and baking powder and set aside.
In a large mixing bowl place sugar, buttermilk, oil, eggs, and butter. Mix together well. Add vanilla extract and almond extract. Slowly add dry ingredients scraping the bowl as you go. Beat on medium until mixed (don’t over beat). Fold in coconut and pecans and divide between two to three pie tins that have been buttered and floured. Bake at 350 for about 25 minutes or until inserted toothpick or butter knife comes out clean.

CREAM CHEESE FROSTING
2 PACKAGES CREAM CHEESE
1 STICK BUTTER
2 TSP VANILLA
6 CUPS POWDERED SUGAR

Let cream cheese and butter come to room temp and beat together until smooth. Add vanilla add powdered sugar. Beat until smooth and creamy.

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