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Italian Cream Cake - (Trisha Yearwood) Recipe

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This recipe for Italian Cream Cake - (Trisha Yearwood) is from Family and Friends' Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all purpose flour

1 t. baking soda

1/2 cup (1 stick) unsalted butter

1/2 cup vegetable shortening

2 cups sugar

5 large eggs, separate

1 cup buttermilk, well shaken
1 t. vanilla
1/2 cup chopped pecans
1 cup sweetened coconut

ITALIAN CREAM FROSTING
8 oz. cream cheese, room temp
4 T. (1/2 stick) butter, room temp.
1 lb confectioners' sugar
1 t. vanilla
1/2 cup chopped nuts
Directions:
Directions:
Preheat oven to 350*. Grease and lightly flour 3 - 9" cake pans.

Sift the flour and soda together and set aside.

With electric mixer, cream the butter and the shortening with the sugar until
fluffy, about 5 min. Add the egg yolks one at a time, beating well between
each addition. With the mixer on medium speed, add the flour and the
buttermilk altering beginning and ending with buttermilk. Add the vanilla,
coconut and nuts and stir well to incorporate.

In separate bowl with clean beaters, whip the egg whites to stiff peaks.
Gently fold the egg whites into batter, just until blended.

Pour the batter into the prepared pans and bake for 25 min. or until done,
when top bounces back. Cool the layers on wire racks spray to prevent
sticking.

With an electric mixer, beat the cream cheese with the butter on high speed
until fluffy. Reduce the speed to medium and blend in sugar and vanilla. Beat
well until frosting is smooth.

When the cake is completely cool, spread the frosting between the layers and
on the sides and top of the cake. Sprinkle with the nuts.

 

 

 

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