ITALIAN CREAM CAKE

By BDDarren

Ingredients

• 1 cup buttermilk
• 1 teaspoon baking soda
• 5 eggs separated
• 2 cups granulated sugar
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 2 cups all purpose flour
• 1 teaspoon vanilla extract
• 1 (3 ounce) can sweetened coconut
• FROSTING
• 12 ounces cream cheese softened
• 6 tablespoons butter softened
• 24 ounces confectioners sugar
• 1 1/2 teaspoons vanilla extract
• 3/4 cup chopped pecans toasted if desired

Preparation

Step 1

Preheat oven to 350. Grease three 9 inch cake pans and line with wax paper. To prepare cake, combine buttermilk and baking soda mix, mix well. Beat egg whites with a mixer at high speed until stiff.
Combine granulated sugar, butter, and shortening, beat with a mixer until light. Add egg yolks, one at a time, beating well. Add buttermilk mixture alternately with flour. Stir in vanilla. Fold in egg whites. Stir in coconut. Pour into pans.

Bake 18 to 20 min, until a wooden toothpick inserted in center comes out clean. Cool in pans on a wire rack.

To prepare frosting combine cream cheese and butter, beat with a mixer medium speed until smooth. Reduce speed to low, blend in confectioners sugar and vanilla. Spread frosting between layers on sides and on top of cake. Sprinkle pecans on top. Store in the refrigerator. Serves 24