Italian cream cake (decadent)

By foodiva

Ingredients

• CAKE BATTER:
• 1/2 cups Butter, Room Temperature, No Substitutes
• 1/2 cups Good Shortening
• 2 cups Sugar
• 5 Large Eggs, Separated
• 1 cup Buttermilk
• 1 teaspoon Good Vanilla
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 cup Shredded Or Flaked Sweetened Coconut
• 1 cup Chopped Pecans
• _____
• FOR FROSTING:
• 1 stick Butter, Softened
• 1 package Cream Cheese (8 0z.), Softened
• 1 teaspoon Good Vanilla
• 1 pound Powdered Sugar
• Chopped Pecans For Garnish

Details

Servings 1
Adapted from rincon-cocina.blogspot.mx

Preparation

Step 1

Directions:

Preheat oven to 325 degrees.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla.

Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand.

In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured round cake pans.

While layers are cooling, prepare frosting. Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.

Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting, then place the last layer. Frost the cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it’s just not the same.

I made this ton!ght, and it was wonderful. I wanted a light cake to make a summer time dessert, and this fit the bill perfectly. I to...

I love twice baked potatoes, so I was so excited to try this recipe!  It was really good and would make a perfect side or main di...

This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I ser...