Italian Cream Cake

Italian Cream Cake

Photo by Johanna V.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup butter, softened

  • ½

    cup shortening

  • 2

    cups sugar

  • 5

    eggs

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • ¼

    teaspoon salt

  • 1

    cup buttermilk

  • 1

    cup chopped pecans

  • ½

    cup flaked coconut

  • CREAM CHEESE FROSTING:

  • 2

    packages (one 8 ounces, one 3 ounces) cream cheese, softened

  • ½

    cup butter, softened

  • 3-¾

    cups confectioners' sugar

  • 1

    teaspoon vanilla extract

  • 1

    cup coarsely chopped pecans

Directions

1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut. 2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Store in the refrigerator.


Nutrition

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