Italian Cream Cake Recipe
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Category: |
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Ingredients: |
Ingredients: Cake:
1 stick butter
1/2 c. vegetable shortening
2 c. sugar
5 eggs, separated
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 pkg. (4-1/2 oz.) frozen coconut (reserve 2-3 tbsp.)
1 c. chopped pecans
Frosting:
1 pkg. (8 oz.) cream cheese - softened
1 stick butter - softened
1 (16 oz) box confectioners sugar
1 tsp. vanilla
1 ac. finely chopped pecans
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Directions: |
Directions:Cake: Preheat oven to 350 degrees. Prepare 3 round cake pans- (I line mine with parchment paper) grease and flour. Cream butter and shortening: add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and baking soda - add to creamed mixture alternately with buttermilk. Stir in vanilla, add coconuts and pecans. Beat egg whites until they form a stiff peak, FOLD in batter. Pour in prepared pans. Bake for 25 minutes.
Frosting: Beat cream cheese and butter until smooth. Add Confectioners sugar- a cup at a time until all is incorporated add vanilla and beat until smooth and fluffy. Fold in Pecans. Spread on cool cake. (I use the 2-3 tbsp. of coconut to toast and put on top of cake after frosting.) |
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