Italian Amaretto Cake is an Italian Cream Cake made with Amaretto.
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Author Cookie Madness
2 1/2cupssugardivided use
1teaspooneach vanilla and coconut extracts
1cupsweetened flaked coconut
Italian Cream Cheese Frosting
Using an electric mixer, beat egg whites until soft peaks form. Slowly add 1/2 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.
The recipe is from Marsha Wallace Lawson of Pflugerville via The Austin American Statesman