Ingredients: |
Ingredients: Cake Layers:
2 c. sugar
1/4 lb. butter
1/2 c. vegetable shortening
5 large eggs- separated
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 c. toasted pecans, coarsely chopped
1 c. shredded sweetened coconut
1 tsp. vanilla extract
Cream Cheese Frosting:
1/4 lb. softened butter
8 oz (1 pkg.) cream cheese, softened
1 tsp. vanilla extract
1 lb. (1 pkg.) powdered sugar
1/2 c. chopped pecans
3 cake pans, greased and floured
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Directions: |
Directions:1. Cream together sugar, butter, and shortening, and vanilla. Add the egg yolks, one at a time, mixing well in between.
2. Sift together the flour, baking soda, and salt. Add the flour mixture and the buttermilk to the creamed mixture in 3 batches, beginning and ending with the flour mixture, and mixing well in between. Stir in the pecans and coconut.
3. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter.
4. Pour the batter into the pans. Bake until the layers start to pull away at the sides and a toothpick or butter knife comes out clean... approximately 25 min.
5. Let the cakes cool in the refrigerator completely, then remove from pans.
Frosting:
Mix together butter, cream cheese, vanilla, and sugar with mixer until fluffy and smooth. It's best to add the sugar a little at a time, so it doesn't explode everywhere.
Once cakes are cool, frost the top of one layer. Place second layer on top of that one and frost. Place last cake layer on top, frost, and sprinkle with pecans. Do not frost sides... this cakes simple look is part of it's beauty. |
This recipe for Italian Creme Cake is from