Ingredients: |
Ingredients: 1 1/2 cups shortening
6 tbsp. butter, room temperature
2 1/2 cups sugar
3 large eggs, room temperature
3 cups plus 2 tbsp. cake flour, sifted and measured after sifting
1 1/4 tsp salt
2 tsp baking soda
1 1/4 cups buttermilk, room temperature
1 tsp vanilla extract
1 cup chopped pecans
1 1/2 cup coconut
5 egg whites
2 tbsp sugar
Frosting
20 oz cream cheese, softened
1 1/4 cups butter, softened
5 cups sifted confectioners sugar
1 tsp vanilla extract
|
Directions: |
Directions:1. Preheat oven to 350º. Grease and flour 3 9" cake pans.
2. In a large bowl, cream together butter and shortening, Gradually add 2 1/2 cups of sugar and beat until mixture is light and fluffy. Add the whole eggs, one at a time, beating well after each addition.
3. In another bowl, sift together cake flour, salt and baking soda.
4. Add flour mixture to batter, alternating with the buttermilk, beginning and ending with the flour. Beat until mixture is well-mixed and smooth. Stir in vanilla, pecans and coconut.
5. In another bowl, beat egg whites with an electric mixer at high speed until soft peaks form. Gradually add the last 2 tbsp of sugar. Gently fold egg whites into batter.
6. Ladle finished batter into the three prepared pans, dividing equally. Shake pans gently to level batter. Bake for about 35 minutes, until tester comes out clean.
7. Let cakes cool for 10 minutes in the pan, invert onto cooling racks and let cool completely.
Frosting:
In a large bowl, cream together butter and cream cheese at medium speed. Gradually add confectioner's sugar, beating until smooth. Stir in vanilla.
Frost cake with cream cheese frosting. Put pecans and coconut between layers if desired. Sprinkle or press pecans to the outsides and top of the finished cake. |
This recipe for Pollman's Italian Cream Cake is from