Italian Cream Cake

By mamacook1

Delish! Makes 3 layers, but they are so tall that it's better to make a 2 layer cake and use the remaining batter to make a sheet cake

Ingredients

• Frosting:
• 1 1/4 c shortening
• 6 tbs butter, at room temp
• 2 1/2 c sugar
• 3 large eggs, at room temp
• 3 c plus 2 tbs cake flour
• 1 1/4 tsp salt
• 2 tsp baking soda
• 1 1/4 c buttermilk, at room temp
• 1 tsp vanilla extract
• 1 c pecans, chopped
• 1 1/2 c flaked sweetened coconut
• 5 egg whites
• 2 tbs sugar
• 20 oz cream cheese, softened
• 5 c confectioner's sugar, sifted
• 1 tsp vanilla extract

Details

Servings 16

Preparation

Step 1

Preheat oven to 350* Grease and flour three 9 inch cake pans, set aside. In a large bowl, cream together shortening and butter with an electric mixer at medium speed until soft and well combined. Gradually add 2 1/2 c sugar and beat until mixture is light and fluffy. Add whole eggs, one at a time, beating after each addition. In a separate bowl, sift flour, salt and baking soda. Add flour mix to batter, alternating with buttermilk, beginning and ending with flour. Beat until mixture is well combined and smooth. stir in vanilla, chopped nuts, and coconut. In another bowl, beat egg whites with an electric mixer until soft peaks form; add remaining 2 tbs sugar. Gently fold into batter. Ladle batter into prepared pans. Shake gently to level and remove air bubbles. Bake app. 35 minutes. Let layers cool before icing. Ice with cream cheese frosting and garnish with chopped pecans. Frosting: Cream together butter and cream cheese. Gradually add confectioner's sugar and add vanilla extract last.