Italian Cream Cake |
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Ingredients 1 stick butter, room temperature 1/2 cup shortening 2 cups sugar 5 eggs, separated 1 tsp vanilla 2 cups flour 1 tsp baking soda 1 cup buttermilk 1 cup flaked coconut 1 cup chopped pecans Icing: 2, 8 ounce packages cream cheese, room temperature 2 sticks butter, room temperature 2 teaspoons vanilla 2 lbs powdered sugar Directions Cake: Preheat oven to 325 degrees. Grease and flour 3, 9 inch cake pans. In a mixing bowl, beat butter and shortening until fluffy. Add sugar and beat well. Add 5 egg yolks, one at a time, and blend well after each one. Add vanilla and beat together. In another bowl, stir together flour and baking soda. Add some of this to butter mixture and mix together well. Add some of the buttermilk to the mixture and mix well. Repeat the process until you have added all of your flour and buttermilk. Fold in coconut and pecans. In another bowl beat the 5 egg whites until stiff peaks form. Fold into the batter. Evenly pour batter into the prepared pans and bake in oven for about 25 minutes. Remove from oven and let cool completely. Icing: In a mixing bowl, beat together cream cheese, butter and vanilla. Add sugar and beat until smooth. Once the cakes are cooled, ice them and press chopped pecans on the side and sprinkle some on top. |