Italian Recipes - Italian Cream Cake

Ingredients       

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 cup butter, softened

• 1/2 cup shortening

• 2 cups sugar

• 5 eggs, separated

• 1 teaspoon vanilla

• 1 cup buttermilk

• 1 cup flaked coconut

• 1/2 cup finely chopped pecans, toasted

• 1 recipe Cream Cheese Frosting

• 3/4 cup chopped pecans, toasted

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Method:

1. Preheat oven to 350°F. Grease and flour three 8x12-inch round baking pans. In a small bowl combine the 2 cups flour and baking soda.

2. In a very large bowl combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add egg yolks and vanilla; beat on medium speed until combined.

3. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Fold in coconut and the finely chopped pecans. Wash and dry beaters.

4. In a medium bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold one third of the egg whites into cake batter to lighten. Fold in remaining egg whites. Spread batter into prepared pans.

5. Bake about 35 minutes or until a wooden toothpick inserted near cake centers comes out clean. Cool in pans on wire racks 10 minutes. Remove layers from pans; cool on racks.

6. Place a cake layer, bottom side up, on serving plate. Top with 1/2 cup Cream Cheese Frosting; sprinkle with 1/4 cup of the chopped pecans. Top with second cake layer, bottom side down. Spread with another 1/2 cup of the frosting and sprinkle with another 1/4 cup chopped pecans.

7. Top with remaining cake layer, bottom side up; spread top and side with remaining frosting and sprinkle top with remaining pecans. Refrigerate.

CREAM CHEESE FROSTING: In a large bowl combine one 8-ounce package cream cheese, softened; 1/2 cup butter; and 2 teaspoons vanilla. Beat with an electric mixer on medium speed until smooth. Gradually add 5 3/4 cups powdered sugar, beating until smooth.