Italian Cream Cake

Italian Cream Cake

recipe courtesy Southern Living Magazine

serves 12

 

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 cup flaked coconut

 

Nutty Cream Cheese Frosting:

1 cup chopped pecan, toasted

1 (8 ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1 tablespoon vanilla extract

1 (16 ounce) package powdered sugar, sifted

 

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until well blended after each addition.

Add vanilla; beat until blended.

 

Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.

Beat egg whites until stiff peaks form; fold into batter.

 

Pour batter into three greased and floured 9-inch round baking cakepans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.

 

Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.

 

Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy. Add sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans.

4,797 views
3 faves
2 comments
Taken on August 19, 2008
  • ƒ/2.8
  • 7.9 mm
  • 1/13
  • 400
  • Flash (off, did not fire)
  • Show EXIF
This photo is in 1 album

Tags

Beta

Additional info

  • Viewing this photo Public
  • Safety level of this photo Safe
  • S Search
    Photo navigation
    < > Thumbnail navigation
    Z Zoom
    B Back to context