Italian Cream Cake (Recipe)

Italian Cream Cake

 

I was at a party yesterday and a friend of mine Maria asked if I have ever heard of Italian Cream Cake? I sure have!

After reviewing the recipe I feel it has some of my major food groups, Cream Cheese, Pecans and Coconut! Please comment if you have a link or favorite version of this recipe!

Italian Cream Cake print version


recipe courtesy Southern Living Magazine
serves 12

1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut

Nutty Cream Cheese Frosting:

1 cup chopped pecan, toasted
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon vanilla extract
1 (16 ounce) package powdered sugar, sifted

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until well blended after each addition.
Add vanilla; beat until blended.

Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
Beat egg whites until stiff peaks form; fold into batter.

Pour batter into three greased and floured 9-inch round baking cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.

Nutty Cream Cheese Frosting:

Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy. Add sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans.

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