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Italian Cream Cheese Cake Recipe

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This recipe for Italian Cream Cheese Cake is from Jessica's Holiday 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:  
1/2 cup butter softened
1/2 cup shortening
2 cups sugar
5 large eggs separated, room temperature
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
Cream cheese frosting:
11 oz cream cheese softened
3/4 cup butter softened
6 cups confectioner's sugar
1-1/2 tsp vanilla extract
3/4 cup chopped pecans
Directions:
Directions:
Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans.
In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans.
Bake until a toothpick inserted in centre comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

 

 

 

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