Italian Cream Cake

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Taste of the South Magazine-This cake is best know with black walnuts an vanilla cream-cheese frosting-just do the substitutes for that cake.

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  • 1

Ingredients

  • Yield: 1 (9-inch) 3-layer cake
  • 1 cup all-vegetable shortening
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 6 large eggs, separated
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole buttermilk
  • 1 (7-ounce) package sweetened, flaked coconut
  • 2 1/2 cups chopped walnuts, divided
  • Orange Cream-Cheese Frosting
  • Orange Cream-Cheese Frosting
  • Yield: approximately 41⁄2 cups
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 . In a medium bowl, combine cream cheese and butter, beating until creamy. Add confectioners’ sugar, mixing until smooth. Add orange juice and vanilla, mixing to combine. Use immediately.

Preparation

Step 1

1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Set aside.

2. In a large bowl, combine shortening, butter, sugar, zest, and vanilla. Beat at medium speed with an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

3. In a small bowl, combine flour, baking soda, and salt. Add flour mixture to shortening mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture.

4. In a large bowl, beat egg whites at high speed until stiff peaks form. Fold beaten egg whites into butter-flour mixture. Add coconut and 1 cup walnuts, stirring gently to combine. Divide batter evenly among prepared pans.

5. Bake until a wooden pick inserted in the center of layers comes out clean, approximately 20 minutes. Let layers cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

6. Spread Orange Cream-Cheese Frosting between layers and on top and sides of cake. Gently press remaining 1½ cups walnuts halfway up sides of cake.

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