Betty's Dreamy Italian Cream Cake (for Easter)
In this video, Betty demonstrates how to make a Dreamy Italian Cream Cake. This is a light, delicate cake that contains flaked coconut. I am using ...
In this video, Betty demonstrates how to make a Dreamy Italian Cream Cake. This is a light, delicate cake that contains flaked coconut. I am using ...
canola oil, for cooking
In a large bowl, beat the sugar and eggs with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in the butter and vanilla. In a small bowl, stir together the flour, baking powder, cinnamon and salt.
Gently beat in a third of the flour mixture, half the sour cream, another third of the flour, the last of the sour cream and the last of the flour. Cover; set aside for an hour.
On a lightly floured countertop, roll or pat out the dough to about 1/2″ thick. Cut into doughnut shapes using a doughnut cutter, or cut into rounds with a round cutter or glass rim, then using a shot glass or small round cutter, cut out center of each circle of dough to make holes.
Line a baking sheet with paper towels. Pour about 1 1/2 inches of oil into a large deep skillet or pot. Heat until hot but not smoking. Cook doughnuts and holes in batches, without crowding, until golden brown on the bottom; flip using tongs or a slotted spoon and cook until golden on the other side. It should take 3-4 minutes total. Using a slotted spoon, transfer to paper towels. If you like, douse in cinnamon-sugar while they’re still warm. Makes lots.
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