Italian Cream Cake

Photo by Cindy W.
Adapted from gooseberrypatch.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from gooseberrypatch.com

Ingredients

  • 2

    c. sugar

  • 1

    c. butter, softened and divided

  • 1/2

    c. shortening

  • 1/2

    c. buttermilk

  • 2

    c. all-purpose flour

  • 1

    t. baking soda

  • 1/2

    t. salt

  • 5

    eggs, separated

  • 8 oz. pkg. cream cheese, softened

  • 1

    t. vanilla extract

  • 1

    lb. powdered sugar

  • 2

    c. chopped pecans, divided

  • 2

    c. sweetened flaked coconut

Directions

In a large bowl, combine sugar, 1/2 cup butter, shortening and buttermilk. Beat with an electric mixer at medium speed until blended, set aside, in a separate bowl, combine flour, baking soda and salt, stirring to mix. Gradually add flour mixture and egg yolks to butter mixture, beating until well blended. Stir in 1 cup pecans and coconut, set aside. In a medium bowl, beat egg whites with clean beaters with an electric mixer at high speed until stiff peaks form. Fold egg whites into batter and pour into 2 greased and floured 8” round cake pans. Bake at 350 degrees for 40 to 45 minutes, until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool on wire racks one hour, or until completely cool. While cakes cool, combine cream cheese, 1/2 cup butter and vanilla in a bowl. Beat with an electric mixer at medium speed until creamy. Gradually add powdered sugar, beating until fluffy after each addition. Stir in 1 cup pecans until blended. Spread frosting between layers and on top and sides of cake. Serves 8 to 10.

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