italian cream cake

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 20 min
Yield: 24
Ingredients: 1 cup(s) buttermilk; 1 teaspoon(s) baking soda; 5 - eggs separated; 2 cup(s) granulated sugar; 1/2 cup(s) butter, softened; 1/2 cup(s) vegetable shortening; 2 cup(s) all-purpose flour; 1 teaspoon(s) vanilla extract; 3 ounce(s) can of sweetened coconut; ## FROSTING; 12 ounce(s) cream cheese, softened; 6 tablespoon(s) butter, softened; 24 ounce(s) powdered sugar; 1 1/2 teaspoon(s) vanilla extract; 3/4 cup(s) chopped pecans, toasted if desired

(8 RATINGS)

379 Pinches 1 Photo

Kimi Gaines

orlando, FL

Updated on Jan 2, 2011

I have had this recipe sitting in my "to make" file. I have never had Italian Cream Cake...but I am making this very soon!!

Rate

prep time 15 Min

cook time 20 Min

method ---

yield 24 serving(s)

Ingredients

1 cup buttermilk
1 teaspoon baking soda
5 - eggs separated
2 cups granulated sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups all-purpose flour
1 teaspoon vanilla extract
3 ounces can of sweetened coconut
FROSTING
12 ounces cream cheese, softened
6 tablespoons butter, softened
24 ounces powdered sugar
1 1/2 teaspoons vanilla extract
3/4 cup chopped pecans, toasted if desired

How To Make italian cream cake

Step 1

Preheat oven to 350F. Grease three 9-inch cake pans.

Step 2

To prepare cake, combine buttermilk and baking soda; mix well. Beat egg whites with a mixer at high speed until stiff.
Step 3

Combine sugar, butter and shortening; beat with a mixer at medium speed until light. Add egg yolks, one at a time, beating well. Add buttermilk mixture alternately with flour. Stir in vanilla. fold in egg whites. Stir in coconut. Pour into pans.
Step 4

Bake 18-20 minutes, until a wooden pick comes out clean. Cool in pans on a wire rack for 10 minutes. Remove pans and cool completely on wire rack.
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