italian cream cake

Name: Italian Cream Cake
Ingredients: 1/2 cup(s) butter; 1/2 cup(s) shortening; 2 cup(s) sugar; 5 - eggs, separated; 2 cup(s) flour; 1 teaspoon(s) baking soda; 1 cup(s) buttermilk; 1 teaspoon(s) vanilla extract; 3 1/2 ounce(s) coconut, flaked; 1 cup(s) chopped pecans; ## ICING INGREDIENTS; 8 ounce(s) cream cheese, softened; 1/4 cup(s) butter

(1 RATING)

92 Pinches

linda mcdougal

cordova, TN

Updated on Dec 28, 2009

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Ingredients

1/2 cup butter
1/2 cup shortening
2 cups sugar
5 - eggs, separated
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
3 1/2 ounces coconut, flaked
1 cup chopped pecans
ICING INGREDIENTS
8 ounces cream cheese, softened
1/4 cup butter

How To Make italian cream cake

Step 1

Preheat oven to 325 degrees.

Step 2

Cream butter and shortening; add sugar and beat until mixture is smooth.
Step 3

Add egg yolks one at a time, beating thoroughly after each addition.
Step 4

Combine flour and soda; add to creamed mixture alternately with buttermilk.
Step 5

Stir in vanilla.
Step 6

Add coconut and chopped pecans.
Step 7

Fold in stiffly beaten egg whites.
Step 8

Pour batter into 3 greased and floured 8 inch cake pans.
Step 9

Bake for 25 minutes or until cake tests done.
Step 10

ICING: Blend cream cheese and butter until smooth.
Step 11

Add powdered sugar and water, beating until smooth.
Step 12

Add vanilla and blend.
Step 13

Spread between layers and top and sides.
Step 14

Sprinkle top with pecans.
Step 15

NOTE: For more flavor and taste, coconut and pecans may be added between the layers.
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