Ingredients: |
Ingredients: For the Cake:
1/2 cup (one stick) butter plus more for greasing the pans
2 cups flour plus more for dusting
1 tsp baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 tsp vanilla extract
1/2 cup chopped pecans, toasted
1 cup sweetened shredded coconut
Cooking spray
For the Frosting:
8 oz cream cheese at room temperature
1/2 stick ( 4T) butter at room temperature
1 lb. powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans, toasted
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Directions: |
Directions:For the Cake:
Preheat the oven to 350. Grease and lightly flour three nine inch cake pans.
Sift the flour and baking soda together and set aside.
With an electric mixer cream the shortening and the butter with the sugar until light and fluffy, about 5 minutes. Add the egg yolks on at a time beating well after each addition. With the mixer on medium speed add the flour mixture and the buttermilk alternately, beginning and ending with the buttermilk. Add the vanilla, coconut and nuts and stir well to incorporate.
In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter just until blended.
Pour the batter evenly into the three pans and bake for 25 minutes or until a toothpick inserted comes out clean. Cool the layers on a cooling rack that has been sprayed with cooking spray.
For the Frosting:
With an electric mixer, beat the cream cheese and the butter on high speed until light and fluffy. Reduce the speed to medium and add the sugar and vanilla. Beat well until the frosting is smooth.
When the cake is completely cooled, spread the frosting between the layers, on the top and on the sides of the cake. Sprinkle on the nuts. |
This recipe for Iced Italian Cream Cake is from