Italian Cream Cake (Black Walnut Cake)

By MarieR

Ingredients

• CAKE LAYERS
• 1 stick (4-ounces) butter room temperature
• 1/2 cup shortening-Crisco room temperature
• 2 cups sugar
• 5 large egg yolks
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 small can or package coconut
• 1 cup nuts (Black Walnuts) chopped
• 5 large egg whites stiffly beaten
• CREAM CHEESE FROSTING
• 1 package (8-ounces) cream cheese softened
• 1/2 stick (2-ounces) butter softened
• 1 box (3 3/4 cups) powdered sugar
• 1 teaspoon vanilla
• 1 cup nuts (Black Walnuts) Optional chopped

Preparation

Step 1

Preheat oven to 350 degrees.
Grease and flour 3 8-inch cake pans

Cake layers:
Cream butter and shortening; add sugar and beat until mixture
is smooth; add egg yolks and beat well.
Combine flour and soda and add to mixture alternately with buttermilk.
Stir in vanilla; add coconut and nuts; fold in egg whites.
Pour into 3, 8- inch greased and floured cake pans.
Bake at 350 degrees for 25 minutes or until cake tests done.

Frost with the Cream Cheese Frosting.

CREAM CHEESE FROSTING
Beat cream cheese and butter until smooth; add sugar, vanilla and beat until smooth; (NOTE: you may need to use a small amount
of cream or milk for right consistency to spread.)
Optional: Sprinkle top with nuts or coconut.