Italian Cream Cake

Carolyn Tyndall

1/2 CUP SHORTENING
1/2 CUP BUTTER OR MARGARINE
2 CUPS SUGAR
5 EGGS, SEPARATED
2 CUPS FLOUR
1 TSP. BAKING SODA
1 CUP BUTTERMILK
1 CUP CHOPPED PECANS
1 SMALL CAN (3 1/2 OZ.) FLAKED COCONUT
1 TSP. VANILLA EXTRACT

Combine the baking soda and buttermilk & let stand 5 minutes. Set aside. Cream the shortening and butter together gradually. Add the sugar, beating at medium speed. Add egg yolks, one at a time, beating well each time. Add flour and buttermilk mixture alternately with creamed mixture starting and ending with flour, & beating continually. Stir in the vanilla and mix well. Beat the egg whites at room temperature in a medium bowl at high speed until stiff peaks form. Gently fold into the batter. Add the pecans & coconut. Pour batter into 3 greased and wax paper-lined 9” round cake pans. Bake at 325 - 350° for 25 - 30 minutes or until a toothpick tests clean. (325° for 35-40 minutes in 9x13” pan.) Cool in pans 10 minutes. Remove and cool completely on wire racks.

FROSTING:
1 STICK (1/2 cup) BUTTER OR MARGARINE, SOFTENED
1 (8 OZ.) CREAM CHEESE, SOFTENED
1 LB. 10X SUGAR, SIFTED
1 TSP. VANILLA EXTRACT
1 CUP PECANS, IF DESIRED

Blend the butter and cream cheese at medium speed. Gradually add the 10X sugar, beating until smooth. Stir in the vanilla; spread on the cake & sprinkle with 1 cup pecans, if desired.

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