Italian Amaretto Cake is an Italian Cream Cake made with Amaretto.
Course Dessert
Cuisine Italian
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 12
Author Cookie Madness
Ingredients
5eggsseparated
2 ½cupssugardivided use
1cupbuttersoftened
½teaspoonsalt
½teaspoonbaking powder
1teaspooneach vanilla and coconut extracts
2teaspoonsbaking soda
1cupbuttermilk
½cupAmaretto
3cupsall-purpose flour
1cupchopped pecans
1cupsweetened flaked coconut
Italian Cream Cheese Frosting
¾cupbuttersoftened
12ouncescream cheese
1teaspoonvanilla
4-5cupspowdered sugar
¼cupamaretto
Instructions
Using an electric mixer, beat egg whites until soft peaks form. Slowly add ½ cup of the sugar and beat until stiff peaks form. Set aside.
Cream butter, the remaining sugar, salt, baking powder, and extracts; add the yolks, 1 at a time, beating well after each.
Stir baking soda into buttermilk. Alternately, add buttermilk and amaretto with flour to the creamed butter mixture, beginning and ending with flour. Fold in egg white mixture, then pecans and coconut.
Pour batter into 3 greased and floured 9-inch cake pans. Bake in a 325-degree oven for about 40 minutes or until cakes test done. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Fill and frost cake.
Frosting: Cream the butter, cream cheese and vanilla. Gradually add powdered sugar and amaretto and beat until frosting reaches spreading consistency. Fill and frost cake, and store in refrigerator.
Notes
The recipe is from Marsha Wallace Lawson of Pflugerville via The Austin American Statesman