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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Pots & Pans Cooking Club, 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!

Pots & Pans



8 tablespoons butter (1 stick), softened
1/2 cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 teaspoons vanilla
1 1/4 cups sweetened shredded coconut
1 cup chopped toasted pecans
5 egg whites, stiffly beaten

Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
Using an electric mixer, cream butter and shortening.
Add sugar and beat until smooth.
Add egg yolks and mix thoroughly.
In a medium bowl, whisk together flour, baking soda, and salt.
Add flour mixture to butter mixture alternating with buttermilk.
Stir in vanilla extract.
Stir in coconut and pecans.
Fold in egg whites and pour batter into prepared pans.
Bake at 350 degrees for 22 to 25 minutes. Let cool.


1 (8-ounce) package cream cheese, softened
6 tablespoons butter, softened
1 (1-pound) box powdered sugar
1 teaspoon vanilla extract
1 3/4 cups chopped toasted pecans

To make frosting, beat cream cheese and butter until smooth.
Beat in powdered sugar 1 cup at a time.
Add vanilla extract and stir in pecans. If too thick you can add a tablespoon or 2 of milk.
Spread frosting on top of bottom layer of cake. Top with second layer. Cover with Frosting. Top with third layer and spread remaining frosting on top and sides. Store in refrigerator.




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