Italian Cream Cake Recipe

 

What you will need

°5 large eggs (separated)

°1 teaspoon baking soda

°2 cups / 9 ounces

°all purpose flour)

°1 stick (4 ounces) butter (softened)

°1/2 cup shortening

°2 cups sugar (granulated)

°1 cup buttermilk

°1 1/2 teaspoons vanilla extract

°1 c coconut 

°1 cup pecans or walnuts (chopped, divided)

+Icing:

°1 package of 8 ounces

°cream cheese (softened)

°1 stick (4 oz) butter

°1 box (1 pound) confectioners' sugar (about 3 3/4 cups unsifted)

°1 teaspoon vanilla

°1 to 2 t milk or cream

+Topping: 1/4 cup pecans or walnuts (chopped)

*How to do it

Heat oven to 350 F. Butter & flour three 8-inch cake pans.

Separate the five eggs, placing the egg whites in a stainless steel or glass bowl. Beating egg whites to stiff peaks form; put aside.

Combine flour and baking soda in a bowl; Mix well and set aside.

In a large bowl with an electric mixer, beat 1 stick of butter and shorten until fluffy; add granulated sugar and cream with butter mixture until light and fluffy. Add the egg yolks and beat well.

Adding flour & soda mixture to cream mix alternately with buttermilk. *

Stir in 1 1/2 teaspoons of vanilla.

Add the 1 cup coconut and 1 cup chopped walnuts.

Incorporate the egg whites.

Pour into 3 prepared cake pans; bake in preheated oven 25 to 30 minutes or until toothpick inserted in center comes out clean.

Icing

Beat cream cheese with 1 stick of butter until smooth; beat in the confectioners' sugar. Add vanilla and beat until smooth. If the frosting is very firm, beat in small amounts of cream or milk to obtain a good consistency.

Spread over cake layers, then top with 1/4 cup chopped walnuts and 1/4 cup coconut, as desired. See below for toasting instructions.

*To alternate between dry ingredients and buttermilk, mix in one-third of the flour, then one-half of the buttermilk. Mix in another third of the flour and the rest of the buttermilk. Add the remaining flour and mix well.

Enjoy !