Walnut Overload, Four Layer Italian Cream Cake Recipe

Name: Walnut Overload, Four Layer Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake Ingredients; 1/2 cup unsalted butter, softened; 1/2 cup bertolli extra light tasting olive oil; 2 cups sugar; 5 large eggs, separated; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup buttermilk; 1 tablespoon vanilla; 10 ounces flaked coconut (about 3 cups); 3 cups walnuts, broken into large pieces; Icing Ingredients; 16 ounces cream cheese, softened; 1 cup unsalted butter, softened; 2 lbs powdered sugar; 1 tablespoon vanilla; 2 1/4 cups chopped walnuts; 4 ounces flaked coconut (about 1.5 cups)

Servings: persons

Cake Ingredients
1/2 cup unsalted butter, softened
1/2 cup bertolli extra light tasting olive oil
2 cups sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon vanilla
10 ounces flaked coconut (about 3 cups)
3 cups walnuts, broken into large pieces
Icing Ingredients
16 ounces cream cheese, softened
1 cup unsalted butter, softened
2 lbs powdered sugar
1 tablespoon vanilla
2 1/4 cups chopped walnuts
4 ounces flaked coconut (about 1.5 cups)

1
["Cake Directions:", "Cream butter and oil. Add sugar, beat until mixture is smooth. Add egg yolks and beat.", "Combine flour and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and walnuts. Stiffly beat egg whites in separate bowl and immediately fold into cake batter. Pour batter into four(4) well-greased 9 inch round baking pans and pat chunky mixture to where it is thicker toward the edges of the pans.", "Bake at 300u00b0F (149u00b0C) until toothpick comes out clean (for around 50-55 minutes).", "Cream Cheese Icing Directions:", "Beat cream cheese until smooth. In separate bowl, combine sugar, very soft butter and vanilla; mix well. Add to cream cheese and beat until smooth. Cool each layer on cake racks. Put a dollop of icing on a large (12"") plate before the first layer. Top each layer first with an ample amount of icing and then sprinkle 1/2 cup chopped walnuts. Frost sides with ample icing and then make a 1 inch icing skirt with remainder. (If icing is too thin to stay on the sided of the layers, cool both cake and icing in the refrigerator for about 30 minutes and try again.) Pat small amounts of the coconut into the sides and a little will naturally fall onto the skirt. Sprinkle the skirt with 1/4 cup chopped walnuts.", "Store in refrigerator. With all the walnuts, it cuts easiest with a bread knife. Enjoy!"]

4358

kcal

Calories

296

Fat

402

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake Ingredients, 1/2 cup unsalted butter, softened, 1/2 cup bertolli extra light tasting olive oil, 2 cups sugar, and more.

Yes, Walnut Overload, Four Layer Italian Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Walnut Overload, Four Layer Italian Cream Cake

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