Traditional Italian Cream Cake

By francesn

This scrumptiously delicious Italian Cream Cake is sure to win praises family and friends! Very moist and full of flavor from the chopped pecans to flakes of coconut and cream cheese frosting. Yum!

Ingredients

• NUTTY CREAM CHEESE FROSTING:
• 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
• 1 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 tablespoon vanilla extract
• 1 (16 ounce) or (3 3/4 cups) package powdered sugar, sifted
• Garnishes: toasted pecan halves, chopped pecans

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating 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, and fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 350° 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 completely on wire racks.

Nutty Cream Cheese Frosting

Bake chopped pecans in a shallow baking pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Cool.

Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat frosting at high speed until smooth; stir in pecans.

Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.