italian cream cake

How To Make italian cream cake

• 1

  Preheat oven to 350 degrees.
• 2

  Grease and flour two 9-inch round baking pans; set aside.
• 3

  In a large mixing bowl, cream the butter and shortening until blended. Add in the sugar and beat until fluffy.
• 4

  Beat in the egg yolk. Beat until well blended; about 1-2 minutes.
• 5

  Add the cake flour and baking soda alternately with the buttermilk. Add in the vanilla; mix for 1 minute. Stir in the coconut and pecans.
• 6

  In another bowl, mix egg whites until stiffly beaten. Fold egg whites into the cake batter.
• 7

  Divide the cake batter into the prepared pans.
• 8

  Bake for 25 minutes or until toothpick inserted in center comes out clean. When done, remove from oven and cool cake in the pans for 5-10 minutes; remove cake and cool completely on wire rack. Frost the cake with cream cheese frosting.
• 9

  Cream Cheese Frosting:
• 10

  In a medium bowl, mix the cream cheese and butter until blended.
• 11

  Add the powdered sugar and vanilla and beat until light and fluffy.
• 12

  Ice the cake, and sprinkle nuts on top.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card